This easy layered casserole gives you the great taste of enchiladas without the time needed to roll them. Enjoy!

Ingredients:
1lb. boneless skinless chicken breast
1 teaspoon olive oil
1 package corn tortillas, cut into strips
1 29-oz. can enchilada sauce
1 15-oz. can black beans, rinsed and drained
1 12-oz. pkg shredded low-fat cheese
1 small can sliced ripe olives, rinsed and drained
1 bunch green onions, chopped

Directions:

Slice the chicken into strips (this is easiest while still partially frozen). Stir fry chicken with the white part of the onion over medium high heat in olive oil until cooked through, or about 5 minutes. Set aside. Preheat oven to 350 degrees. Coat the bottom and sides of a 13” x 9” baking dish with cooking spray. Pour a small amount of the enchilada sauce in the pan—just enough to cover the bottom. Put a layer of tortilla strips in the pan, then a layer of half of the meat mixture, half of the beans and a third of the cheese. Pour a little more sauce over this layer. Add another layer of tortillas, meat, beans and cheese. Top with the remaining tortilla strips and sauce, making sure that all tortillas are covered with sauce. Sprinkle the rest of the cheese on top, the green part of the onions and the olives. Cover with foil and bake for 15 minutes. Remove foil and bake another 10-15 minutes or until bubbly. Remove from heat and let stand for 5 minutes before serving. Serve with a green salad, brown rice and a glass of milk for an easy, complete meal. Fresh fruit makes a nice light dessert

Variations:
You can substitute ground beef for the chicken, or use any leftover cooked meat. Sometimes I cook extra pork chops with this dish in mind for the next day. Vegetarian? Skip the meat and add another can of beans, like pinto beans.