Spread ½ cup of the creamy enchilada sauce evenly in the bottom of the prepared baking dish. To the remaining sauce, stir in chicken and beans.
Layer 10 tortilla halves onto bottom of the sauce, with the straight cut edges flush against the sides of the pan, then fill the center with the other halves. Top evenly with ⅓ of the chicken mixture, followed by ⅔ cup of cheese. Repeat with another layer of tortillas, ⅓ chicken mixture, and ⅔ cup cheese. Finish with final layer of tortillas, remaining chicken mixture and remaining ⅔ cup cheese.
Cover the pan with aluminum foil and bakefor 20 minutes. Remove foil and bake an additional 15-20 more minutes, until the cheese is melted and heated through. Remove pan from oven and garnish with desired toppings, if desired.