Start by heating your oven to 375°F, which will be just the right temperature to bake the casserole to perfection.

Spread a thin layer of enchilada sauce on the bottom of a 9x9-inch baking dish to create a non-stick surface and add a bit of flavor to the bottom tortillas.

Lay down two tortillas in the dish, slightly overlapping them to cover the base completely, forming the first layer of your casserole.

Evenly spread half of the refried beans over the tortillas, followed by half of the shredded chicken, half a cup of cheese, and pour about 3/4 cup of enchilada sauce over it. Repeat these layers one more time to build your casserole.

Finish by topping the casserole with the remaining enchilada sauce and the rest of the cheese. Cover the dish with aluminum foil that's been lightly greased to prevent sticking.

Bake the casserole in the preheated oven for 30 minutes. Then, remove the foil and continue to bake for another 5 minutes, or until the cheese is bubbly and starting to brown.

Let the casserole sit for about 15 minutes after baking. This rest time helps the layers set, making it easier to cut and serve. Garnish as desired with fresh cilantro, a squeeze of lime, a dollop of sour cream, or some avocado slices.