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In a big bowl combine: chicken, beans, onions, about 1½ cans enchilada sauce, 1–2 cups cheese, and any other additions of your choice.
In each 9x13 pan: Layer 1 - thin layer of enchilada sauce. Layer 2 - tortillas (cover bottom). Layer 3 - half the filling. Layer 4 - tortillas. Layer 5 - remaining filling. Top - tortillas, remaining sauce, remaining cheese.
Freezer Instructions: Let cool completely, cover tightly (foil or lid), label with date + instructions.
To Bake Later: From fridge (thawed): 350°F for 30–40 minutes. From frozen: 350°F for 60–75 minutes (covered first, uncover last 10–15 min).