Recipe(tried): Double-Duty Enchiladas (green chicken & red beef in same pan)

My notes on this recipe say, "Very Good, DH liked, a lot of cheese and meat tho, perhaps use bigger pan than 13x9 next time."

DOUBLE-DUTY ENCHILADA CASSEROLE

4 to 6 boneless, skinless chicken breasts
1 lb. shredded beef
1 pkg. medium-size flour tortilla
1 medium white onion, chopped
1 medium can diced green chilies
1 large can green enchilada sauce
1 large can red enchilada sauce
1 lb. Monterey or Colby cheese, shredded
1 bunch green onions, chopped

Chop the chicken and beef and cook them in separate pans.

Preheat oven to 350 degrees F.

Divide the chopped onion and green chilies between the two pans. Season to taste.

Preheat red and green enchilada sauces in separate pans or microwave in separate microwave-proof bowls.

Layer a greased baking dish with flour tortillas, cut in strips, to cover the entire baking dish. Spread chicken mixture along half of the baking dish and the beef mixture on the other half. Pour most of the green sauce over the chicken, most of the red sauce over the beef. Top with another layer of tortilla strips and the remaining sauces. Sprinkle grated cheese and chopped green onion on top.

Bake for 30 minutes.