Preheat your oven to 375°F (190°C) and lightly grease a 9×13 baking dish or deep casserole.

Spread a thin layer of enchilada sauce on the bottom of the dish.

Layer 6 corn tortillas across the base, overlapping as needed.

Spread the refried beans over the tortillas, and top with another layer of tortillas.

Add the shredded or diced turkey. Spoon over a generous layer of green chile over the turkey and half the shredded cheese.

Can make as many layers as you'd like - other mix-ins like rice, vegetables, and extra beans or meat are all great. For each extra layer, plan on at least 1/2 cup additional green chile sauce and cheese to keep casserole from drying out.

Add another layer of tortillas, drizzle enchilada sauce over the top, then top with the rest of jack cheese and some queso fresco.

Cover with foil and bake for 20 minutes.

Remove foil and bake another 10–15 minutes, until the cheese is melted and bubbly.

Let sit for 10 minutes before slicing to help the layers set.