Chicken enchilada casserole

Chicken second courses

2 cups diced cooked chicken 3 cups shredded Monterey Jack cheese blend (or desired cheese combo) 1 4.5-ounce can chopped green chilies, undrained 1 package of flour or corn tortillas 1 16-ounce can refried beans 1 19-ounce can enchilada sauce (or equivalent of homemade sauce) ¼ cup medium green onions, sliced (optional, for garnish)