Heat oven to 350°F. Spray 11×7-inch baking dish with cooking spray. Spoon 1/4 cup of the enchilada sauce in bottom of dish. Spread 4 of the tortillas with half of the refried beans. Cut each in half and arrange 6 halves with flat edges along long edges of dish, overlapping. Arrange remaining 2 halves over the middle. Top with half of the green chilies and 3/4 cup of the cheese. Repeat layers using 4 more tortillas and remaining refried beans, green chilies and 3/4 cup cheese. Top with remaining 4 tortillas, halved and spread remaining enchilada sauce over the top. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated and edges are bubbly. Uncover; top with remaining 1/2 cup cheese and onions. Bake uncovered 5 minutes or until cheese is melted. Cut in squares to serve.

Tip: Top with your favorite enchilada toppings – sour cream, tomato, lettuce or black olives.