In 10-inch skillet, add chicken breasts and enchilada sauce.
Cover and cook over medium heat 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165° F).
Using two forks, shred chicken; refrigerate to cool.
Just before serving, in 6-quart trifle bowl or glass bowl, layer as follows: Gently transfer chicken mixture to bowl, being careful to keep sides of bowl clean.
Top with romaine lettuce, then Chex™ mix, then cheese, bacon and finally green onions.
Drizzle dressing on top, or place in bowl on side for people to take what they want.