Enchilada Lasagna

Yield 6 to 8 servings
Active Time 30 min
Total Time 1 hr 30 min

INGREDIENTS
1 tablespoon vegetable oil 
1 1/2 pounds boneless, skinless chicken breasts, cubed 
1 1/2 cups diced onion
 Pinch kosher salt 
1 large clove garlic, minced 
1 teaspoon dried oregano
1 can black beans
1 can diced tomatoes
1 taco seasoning packet
1 jar/can enchilada sauce
1/2 cup sliced olives (optional) 
12 (6-inch) corn tortillas 
3 cups shredded queso fresco or Monterey Jack (I used a combination)
Nonstick cooking spray 
 
DIRECTIONS

1. Preheat the oven to 350 degrees F.
   
2. Heat the vegetable oil in a medium skillet over medium-high heat. Place chicken cubes and taco seasoning in pan. Saute the chicken until cooked through, approximately 6 to 8 minutes. Add black beans to chicken, heat thoroughly (about 1-2 minutes) Remove the chicken and beans from pan and place in a medium bowl. Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic, oregano, and tomatoes and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat.
   
3. Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese. Add olives to the top (optional).
   
4. Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

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