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Heat oven to 375°F. Spread ¼ cup enchilada sauce on bottom of 8-inch round cake pan. Spread 1 tortilla with one-third of refried beans and place in cake pan, bean side up. Top with one-third of chicken (1 cup), ¼ cup onion, and ½ cup cheese. Spoon one-third of remaining enchilada sauce on top (about ⅔ cup).
Repeat twice more with remaining tortillas, beans, chicken, ¼ cup onion, and ½ cup cheese, finishing with final remaining tortilla. Transfer to oven and bake until bubbling, 20 to 25 minutes.
Heat broiler. Top with remaining ¼ cup cheese and broil until cheese melts. Let rest 10 minutes. Sprinkle with remaining ¼ cup onion, then cilantro, just before serving.