Chicken enchilada casserole.
Layer:
Green enchilada sauce
Corn tortillas
Refried beans
Shredded cooked chicken (rotisserie chicken, leftover roast chicken, poached chicken, whatever) - plain or sprinkled with taco seasoning, your choice
Optional: sauteed sliced onions, bell peppers, zucchini, mushrooms, whatever veggies you like. Include jalapeno peppers if you like it hot.
More enchilada sauce
Shredded cheese
Repeat everything for a second layer
Bake at 350 for 30-45 minute until it's all bubbly. Works in a crockpot too, layer it all in the pot and cook on low for 4-6 hours.