To kick this off, my recipe for chicky enchilada casserole (fyi, I'm a "some, grab a handful" measurer, so avoid this recipe if that drives you nuts):

makes 2 to 2.5 big casserole dishes

1 whole cut up chicken or several chicken breasts or whatever chicken you've got laying around
2 big cans of green enchilada/chile sauce (I try to get "hot", but I can rarely find it, so usually get "medium")
1 big can of green chiles (pre-cooked is easier than raw)
1 big can of black beans
2 packages of large flour toritillas
2 big bags of pre-shredded cheese (my grocery carries "Mexican mix" shredded cheese, but use whatever you've got. I use quite a bit but you will have a bit left over. Use less if you like.)

For the yummiest chicken, throw the uncooked chicken into a crock pot with one full can of the green chile sauce and let it cook for a while (um...5 hours? something like that...). When the chicken is done, take it out and use two forks to shred it.

Drain and rinse the beans to get the bean juice goop out.

Grab a tortilla. Put some chicken in, then one chile, a large spoonful of beans, a medium handful of cheese and then pour some green chile sauce (I usually combine the 2nd can of green chile sauce in with the leftover chile sauce in the crockpot and pour it on using a pyrex measuring cup) on top. Roll it up and place in the casserole (I actually combine it right in the casserole dish so nothing falls out). Repeat until you have filled the casserole up with little burrito things of chicky chile yumminess.

Repeat in the second and if need be third casserole dish.

Heavily sprinkle cheese on top of the chicky burrito/enchilada things and pour the remainder green chile sauce on top of that. Bake at like 350 until the cheese is melted and browned up a bit (45 minutes-ish). NUM!