Cheesy Enchilada Stack

INGREDIENTS
1 pound ground beef
2 cups prepared enchilada sauce
Vegetable cooking spray
6 flour tortillas (10-inch)
8 ounces shredded Cheddar cheese (about 2 cups)
1 can (about 16 ounces) refried beans
2 cans (4 ounces each) chopped green chiles, drained
Chopped green onion

DIRECTIONS
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 1/2 cup of the enchilada sauce in the skillet. Spray a baking sheet with the cooking spray.

Place 1 tortilla onto the baking sheet. Top with 1/3 of the beef mixture and 1/4 cup cheese. Top with 1 tortilla, 1/2 of the refried beans, 1/2 cup enchilada sauce, 1 can chiles and 1/4 cup cheese. Repeat the layers. Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese. Top with the remaining tortilla. Cover the stack with aluminum foil.

Bake at 400°F. for 40 minutes or until the filling is hot. Uncover the stack. Top with the remaining enchilada sauce, cheese and onions. Bake for 5 minutes or until the cheese is melted. Cut the stack into 8 wedges.