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Enchilada Strata

The Enchilada Strata version of enchiladas has three advantages in my mind - less carbs from tortillas, no oil is needed to soften the tortillas, and it takes much less time to make! But it still tastes like enchiladas!
You'll need:
2 large pie plates OR 2 8x10 casserole dishes, OR any 2 dishes that are oven proof and about 2 in. deep. This recipe will make about 10 - 12 servings:
12 corn tortillas, quartered
2 jars enchilada sauce (I love the one from Trader Joe's) They're 12 oz each
The amts of the following ingredients are approximations - you can use more or less of any ingredient:
4 cups cut up or torn cooked chicken
1 cup sliced olives
1 cup frozen roasted corn
1 large maui or sweet onion - or a large brown or white onion - chopped & sauteed til soft
organic black and/or pinto beans - 1 can of each or 2 cans of your favorite - drained
grated cheese (the mexican blend at TJ's is nice, but any will do - about 2 cups
1. Saute the onion in a skillet in a small amt of coconut or olive oil; add the beans just to warm them.
2.  Set up your assembly line like this:
Warm 1/2 jar of the enchilada sauce in a medium sized skillet
Place all of the other ingredients into separate bowls.
Start by spraying the casserole dishes with olive oil spray.
Warm a few quarters of the tortillas in the enchilada sauce and put a layer down in the casserole dishes. (If you get them too hot too quickly they'll fall apart, so just barely get them wet as you don't need to roll them) Add more enchilada sauce as skillet becomes dry.
Layer the rest of the ingredients into dishes: chicken, olives, corn, beans with onions, sprinkle on some cheese. Repeat, ending with a layer of tortillla pieces - they don't need to be touching, space between is fine and less dense of a dish. Sprinkle on some cheese.
Bake at 350 for 1/2 hour if they're at room temp. If you make ahead and take them out of the fridge, it will take 40 - 45 min to bubble a little and melt the cheese.
Toppings: chopped fresh tomatoes, avocados, green onions, plain white full-fat yogurt.
In this version, you've only used 12 tortillas for 12 servings, instead of the typical 2 enchiladas per person. (24 tortillas)