Start with this:
OK, so I cheat a little bit! This is the only cheating I do in this recipe. :D I have made enchilada sauce from scratch, but we really like this sauce and I cannot make it like Las Palmas so I run with it. You can use their red enchilada sauce, but we have come to like the green better.
Take two large onions, one full bulb of garlic (at minimum - for real), and chop them up. Then, saute the living daylights out of them in a tablespoon of oil. I mean get them good and yummy and soft; set aside.
I use leftover chicken from a meal we have already eaten for this OR three chicken breasts, cooked and cubed; set aside.
One 29 ounce can of black beans; rinsed and set aside.
18 corn tortillas.
Three cups shredded Monterrey Jack cheese. You can use cheddar, but MJ is the best in this recipe.
Two cans of black olives, sliced. (Optional, but man these are good in this recipe!)
Put it all together:
I use an 11" x 15" glass Pyrex baking pan for this. You can use a 9" x 13", but it will be a bit more packed in there. Either way, it works.
Pour enough of the sauce in the bottom of the pan to lightly cover the bottom. Line the bottom of the pan with six tortillas flat. On top of this, layer the onions and garlic and then spread it around so that it covers the tortillas. Over the onions, layer the cubed chicken; spread around. Layer another six tortillas flat over this and pour an equal amount of sauce over the top of these and spread around with a spoon. Make sure you do not use all the sauce as you will need to top it off. Then, sprinkled the beans, sliced olives, and cheese in layers and then top off with the last six tortillas. Cover this with the rest of the sauce and spread it around so that the tops of the tortillas are well-covered. Cover the whole pan with aluminum foil and bake at 350 for a good 30 minutes until cooked through. You can top with sour cream, more cheese, salsa, or nothing. It is delicious just as it is!