2 sm. pkgs. enchilada season
3 lg. cans tomato sauce
2 sm. cans tomato paste
1 whole chicken
1 lg. sour cream
1 lg. can mushrooms
2 (10 oz.) pkgs. Cheddar cheese
10 inch flour tortillas
1 lg. can refried beans

Bake at 350 degrees. Combine tomato paste and sauce and seasoning and mushrooms. Boil chicken, remove skin and bones. Mix all together. Section up tortillas to make layers in pan. Put in a little cheese and sauce. Mix the sour cream and refried beans and a little cheese, then more sauce and top with the remaining cheese. Cover and bake for 45 minutes to an hour.