Preheat oven to 375 degrees F. In a large, non-stick skillet, brown the ground turkey over medium-high heat. Drain grease.

Add the cream of mushroom soup, enchilada sauce and diced green chilies to skillet. Stir and cook until thoroughly heated; about 5 minutes. Remove from heat and let stand to cool slightly.

Spray a 9×13-inch baking pan with cooking spray. Lay 2 tortillas, overlapping onto the bottom of the pan. Spread half of the refried beans evenly over the tortillas. Then spread half of the turkey mixture evenly over the beans.

Layer 2 more tortillas over the meat, then spread with the last half of the beans. Top beans with the other half of the meat mixture, and then lay 2 more tortillas over the top. Sprinkle the cheese evenly over the tortillas.

Bake, uncovered, for 25 minutes or until hot and bubbly. Remove from oven and let stand 5 minutes before slicing.

Serve with your favorite taco toppings! (Salsa, sour cream, lettuce, tomato, guacamole)