Preheat the oven to 350°F. Grease an 8-inch pie plate.
Spread the refried beans across the bottom of the plate. Drizzle the enchilada sauce over the beans. Sprinkle the cheese over the sauce. Sprinkle the green chiles, black olives, and chopped onion over the cheese layer.
Bake, covered, for 15 minutes, then 5 minutes uncovered, until hot and bubbly. Serve with the chips and toppings.
To freeze: Cover the pan with foil AFTER STEP TWO and slip the pan inside a gallon-size freezer bag, taking care not to tip the pan. Freeze. Thaw in the refrigerator before continuing with step 3.
Nutritional values are approximate and are based on 1/4 of the recipe. Refrigerate leftovers promptly and use within 4 days.