Cut chicken into small pieces and dice onion and garlic. Saute until chicken is cooked. Add seasoning or 1/2 tsp. of each paprika, cumin, and chili powder. Add enchilada sauce. Prepare instant rice according to package directions.
Begin by spraying a 2 quart casserole dish with cooking spray. Add two tortilla shells, enough to cover the bottom of the dish. Begin layering with chicken mixture, cheese, refried beans and rice. Continue layers until you get to the top of the pan. Put a little of the enchilada sauce on the top and sprinkle with cheese.
Place in oven and bake for 30 minutes at 350 degrees F or until golden brown.