Cheesy Enchilada Stack

1 lb. Lean ground beef2 (10 oz) can Red Enchilada Sauce (Our favorite is the Old El Paso brand)6 (8 inch) flour tortillas1 (8 oz) bag Shredded Cheddar Cheese1 (16 oz) can refried beans (or you can make your own, check out my mom’s recipe for her famous homemade refried beans!)2 (4 oz) cans diced green chilies1 bunch green onionsCook the beef in a skillet over MED-HIGH heat until well browned. Drain off fat.Stir 1/2 cup enchilada sauce in the skillet with the beef.  Spray a baking sheet with non-stick 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, half the refried beans, 1/2 cup enchilada sauce, 1 can drained green chilies, and 1/4 cup cheese.Repeat the layers one more time.Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese.Top with remaining tortilla.  Cover the stack with aluminum foil.Bake at 400 F for 40 minutes or until the filling is hot.  Uncover the stack and top with remaining enchilada sauce, cheese and green onion.Bake 5 more minutes or until the cheese is melted.Cut the stack into 6 wedges