In large cast iron or oven proof skillet, drizzle a tablespoon or two of oil and add the ground chicken, onion, chopped garlic and seasonings. Cook over medium heat until chicken is cooked and onion is tender. Add rinsed beans and stir to combine. Remove from skillet and set aside.
In same skillet heat oil over medium-high heat until it bubbles when you touch the edge of a tortilla to the surface. Fry one tortilla at a time, turning once, until each just start to get golden, about 10 seconds per side. Don’t want to crisp the tortillas, they should still be pliable. Transfer to paper towels to drain and repeat with each tortilla.
Drain oil from skillet. Spread a light layer of sauce over bottom of skillet (or baking dish, if you prefer to use that). Layer some of the tortillas on bottom of skillet and overlapping a bit. I went around the skillet’s edge and had the tortillas come up the sides of the skillet, then filled in the bottom of the skillet. The number of tortillas used will depend on the size of the skillet or baking dish you use.
Next, spread a layer of cheese, then a layer of the chicken/bean mixture, then a layer of the green chile sauce. Repeat with another layer of tortillas, cheese, chicken/bean mixture, green chile sauce. Top with extra cheese.
Place skillet (or baking dish) in preheated oven and bake about 15 minutes, until heated through and bubbly.
To serve, top with your desired toppings and enjoy!