1. Using only one at a time for small food processors, or 2 at a time for larger food processors, place chicken breast in food processor and grind down into fine crumbly pieces. Remove any fat or skin that is not ground down.

2. Spray large skillet with no-stick spray. Begin heating. Place ground chicken in skillet. Add one cup water, onion powder, garlic powder, cumin, chili powder and oregano. Cook until all chicken is done. Add refried beans, mixing well with chicken. Simmer over medium heat for about 10 minutes.

3. In small sauce pan, combine enchilada seasoning mix, tomato sauce and 3/4 cup water. Cook over low heat, stirring often, until bubbly.

4. Spray 9" x 13" x 2" baking dish with no-stick spray. Spoon 1/4 cup of prepared enchilada sauce into bottom of dish. Tear 6 corn tortillas into pieces, place over enchilada sauce, covering bottom of dish as much as possible. Spoon 1/4 cup of enchilada sauce over tortillas.

5. Layer 1/2 of chicken-bean mixture over tortillas. Top with 1/2 of chedder cheese. Spoon 1/4 cup enchilada seasoning over cheese. Tear and layer remaining 6 tortillas over cheese. Spoon on another 1/4 cup of enchilada sauce. Layer with second half of chicken-bean mixture. Pour on remaining enchilada sauce. Top with remaining cheese.

Bake at 350° for 30 to 35 minutes or until cheese is bubbly. Let stand 5 to 8 minutes before serving.

chicken breasts.