8 cups enchiladas
1 (3 ounce) package taco sauce mix
5 (8 ounce) cans refried beans
2 cups shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Monterey Jack cheese
1 (8 ounce) bag refrigerated biscuit dough
1 (8 ounce) package shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C). Level large pans in oven, and lightly grease.
In a medium-size skillet over medium heat, combine the enchiladas, taco sauce, beans, cheese, Monterey Jack cheese and biscuit dough. Divide into two 4 inch square pans, form dough into one layer, and press one bottom edge into center of each.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Flip over and continue cooking for 10 minutes more, until golden brown. Let cool completely before rolling out. Roll out again.