Combine beans, chili powder and cumin, stirring well.
Place a tortilla in a lightly greased 9-inch round cake pan; spread half of bean mixture and half of the cooked shredded chicken; top with another tortilla.
Spread with 1/2 cup salsa; top with another tortilla.
Spread with half of guacamole; top with another tortilla.
Sprinkle with half of the cheese; top with another tortilla.
Repeat layers with remaining ingredients, except the cheese since the pan will be full.
Cover and bake at 350 degrees for 20 minutes.
Uncover and sprinkle with remaining cheese. Bake, uncovered, 3-5 more minutes.
Cut into wedges to serve.