12 (6-inch) corn tortillas
1 (16-ounce) can refried beans with green chilies and lime
1 (10-ounce) can enchilada sauce
1 1/2 cups shredded mild cheddar or Monterey jack cheese
2 large green onions, chopped
Preheat oven to 350ºF.
Lightly grease 13x9-inch baking dish.
Heat tortillas, one at a time, in a small skillet over medium-high heat for 30 seconds on each side or until soft.
Place two warmed tortillas, side by side, on bottom of prepared baking dish.
Spread about 2 Tablespoons beans over each tortilla.
Top each with 1 Tablespoon enchilada sauce, 2 Tablespoons cheese and 2 teaspoons green onion.
Repeat each layer until all tortillas are used, completing two stacks of six.
Pour remaining enchilada sauce over stack.
Sprinkle with additional cheese.
Bake for 15 to 20 minutes or until heated through.
Cut into wedges to serve.