Now time to layer. Start with a tortilla layer – placing 2-3 tortillas on top of the enchilada sauce (I like to cut a tortilla in half and place at the edges to help it all fit). Then spread about 1/2 of the refried beans on the tortillas. Layer half of the shredded chicken on top of the beans and top the chicken with about 1/3 of the cheese. Evenly pour over about 3/4 cup of the enchilada sauce. Repeat this layer – tortillas, remaining refried beans, remaining chicken, next 1/3 of the cheese, and another 3/4 cup enchilada sauce. Finally top again with 2-3 tortillas, sprinkle with the remaining cheese and pour over about 1/2 cup (or the remaining) enchilada sauce.