Preheat the oven to 450°F (232°C).
Shred the rotisserie chicken into a mixing bowl and stir in the prepared Mexican rice; set aside.
In a saucepan, combine the drained beans and chicken broth and heat until warmed through.
Stir the diced green chiles, chili powder, cumin, and paprika into the bean-broth mixture.
Puree the seasoned bean mixture in a blender or food processor until smooth, or mash with a potato masher until creamy.
Spread half of the chips in the bottom of the prepared casserole dish.
Layer half of the pureed bean mixture over the chips, then half of the chicken-and-rice mixture, and then half of the shredded cheese.
Repeat the layers with the remaining chips, bean mixture, chicken and rice, and cheese.
Bake in the preheated oven until the cheese is melted and bubbly, about 5–7 minutes.
Remove from the oven and serve immediately; garnish as desired (e.g., cilantro or chopped tomatoes).
