The problem is, I wing it every time. Today's:

1 rotisserie chicken
2(?) cups frozen corn
1 can (4 oz) green chilis
1 can (14 oz) black beans
1 can (28 oz) red enchilada sauce
corn tortillas
grated Mexican cheese blend (jack and cheddar)
queso fresco

1. Chop chicken and mix with corn, beans and chilis
2. Spread enchilada sauce on the bottom of a 9x12 pan.
3. Add a layer of corn tortillas, cutting them into small pieces if necessary to fill in the gaps.
4. Spread on more enchilada sauce.
5. Add a layer of chicken mix, top with grated queso fresco and enchilada sauce. Maybe some grated cheddar/jack, too.
6. Repeat 3-5.
7. Top with tortillas, enchilada sauce and grated cheddar/jack.
8. Cover with foil, bake at 375 for for 25 minutes.
9. Remove foil and bake another 10-15 minutes until cheese is melted and brown.

Options:
1. Replace chicken with other protein.
2. Replace or supplement veggies with chopped onion (sauteed), different beans, chopped tomatoes, sauteed zucchini, etc.
3. Green enchilada sauce can also replace red sauce.
4. Top with whatever you like -- cilantro, beans, sour cream, etc.