Shred the rotisserie chicken and mix with taco seasoning, 1/2 cup of the enchilada sauce, the green chilies, sour cream, and 1 cup of the mixed cheese.
Heat the oil in a large pan over medium high heat and fry the tortillas until golden brown and crispy. This takes just a minute or two per side. Drain on paper towels.
Assemble by spreading refried beans on one tortilla, topping with a couple spoonfuls of the chicken mixture, a bit of the cheese, and placing another tortilla on top.
Spread about 3 tbsp of the enchilada sauce over the top tortilla and sprinkle with more cheese.
Bake at 400°F for 10 minutes until cheese is melted.
Garnish with diced tomatoes and green onions.