Finely chop the onion, mince the garlic, roughly chop the cilantro, and slice the chicken breasts into approximately 1/2" slices.

In a large skillet, heat the avocado oil on medium heat. Once the pan is hot, sauté the chopped onion until it’s translucent.

Add the garlic, spices, and salt to the skillet and stir until the onion is coated and the spices are fragrant (about 30 seconds).

Add the chicken and stir until it’s well coated with the onion and spice mixture.

Stir in the tomato sauce and water, and let the chicken simmer uncovered in the sauce for 10 minutes. Remove the skillet from the heat.

Using a slotted spoon or spatula, remove the chicken from the sauce and place in a large bowl with the refried beans and cilantro. Stir until the mixture is combined.

Preheat your oven to 400 degrees.

Pour 1 cup of the tomato sauce into the bottom of a 9″ x 13″ glass baking dish.

Place 2 tortillas in the pan (don't worry about them overlapping).

Evenly spread 1/3 of the chicken mixture across the tortillas.

Pour 1/3 of the remaining tomato sauce over the chicken.

Sprinkle 1/3 of the shredded cheese over top.

Repeat steps 9-12 two more times for a total of 3 enchilada casserole layers.

Place the enchilada casserole in the oven for 30 minutes or until it's hot and bubbling.