This is a delicious recipe that is easy; inspired by one of my former roommates, who taught me how to make this. I have since made my own variation. Please feel free to add your own special touch.


1 1/2 lbs Chicken (or beef or leftover pulled pork)
24 corn tortillas, 15 cut in half; 9 left whole
2 cups sharp cheddar or monterey jack
1/4 + cups dry rub mixture (see below) or to taste
1/2 cup tomatillo salsa (I use \'Frontera\')
4 cups red or green sauce for enchiladas, canned or your own recipe
2 tablespoons olive oil
12 ounces sliced black olives
2 cups dry rub: 1/4 c each of granulated garlic, chili powder, brown sugar. 1/8 cup each of salt, pepper, cumin, chipotle chili powder, onion powder placed in a jar and shaken well. Reserve remainder and use for other recipes.
1 brown onion, minced
3 cups pre-cooked black beans
1/8 cup dry rub, or to taste
1/4 cup tomatillo salsa (\'Frontera\')
1/4 cup red or green sauce for enchiladas


Step 1
Layer One: \r\nPat chicken dry. Cut up the chicken and apply about 1/4 cup of dry rub, or to taste. Place 2 T of olive oil into a saute pan, on medium high heat. Add the chicken and saute with onion, until browned. Add salsa and some of the red or green sauce. Cook for an additional 5 minutes or so, and cool. Shred the chicken with 2 forks. Add sliced black olives to the chicken mixture.

Step 2
Layer Two\r\nPlace beans, dry rub, salsa and red or green sauce into a medium saucepan, on medium low heat. Use a potato masher to break up the beans into a smoother consistency. Let cool.

Step 3
Heat oven to 350 degrees\r\n\r\nAssemble Lasagne in a 9\