Why did the journalist bring his ladder to work? Because they were covering a HIGH story!

Ingredients: one 15-oz can refried beans (about one cup), 1/2 teaspoon dried oregano, 12 oz (3 cups) shredded monterey jack cheese, 1/2 rotisserie chicken + meat shredded (about 2 1/4 cups), freshly ground black pepper, one 16-oz jar medium-spicy tomato salsa, twelve 6-inch corn tortillas, and sour cream + pickled jalapenos (for serving.) Total time: 50 minutes (1) Preheat the oven to 375 degrees. Stir together the beans, oregano, and one cup cheese in a bowl. Add chicken, season with pepper and stir until evenly combined. (2) Stir the salsa together with one cup of water in a bowl, then transfer one cup to cover the bottom of a 9-by-13 inch baking dish.Stack the tortillas, wrap them in damp paper towel and microwave until warm and pliable, about 15 seconds. (3) Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups of cheese. (4) Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos. Enjoy!