Heat the refried beans in a microwave safe dish until warm.
Chop the tomatoes and the green onion. Set aside.
On a griddle or in a skillet, heat the tortillas until crispy. Flip often to avoid burning. If the tortillas puff up, poke them with the tip of a knife to let the steam escape.
Place 4 crisp tortillas onto baking sheets. Divide the refried beans evenly and spread over each of the tortillas.
Top each bean covered tortillas with another crisp tortilla. Spread enchilada sauce over each one. (You probably will not use all of the enchilada sauce.)
Divide the tomatoes and chicken evenly among each tortilla stack.
Top with cheese and sliced green onion.
Place in a 400 degree oven until the cheese melts and everything is heated through.
Notes
Preheat the chicken strips and your pizzas will cook faster in the oven. Pick up chips and salsa from your favorite Mexican restaurant to serve with this meal.