Non-stick cooking spray
1 tablespoon Olive or canola oil
1 Onion, diced
2 Garlic cloves, minced
1 Red bell pepper, diced
1 Small can of green chilies, drained
3 cups Shredded rotisserie chicken
1 teaspoon Cumin
1 teaspoon Chili powder
Kosher salt, to taste
Black pepper, to taste
2 Cans of black beans, drained and rinsed
2 cups Grated cheddar or Monterey Jack cheese
8 Tortillas
1/4 cup Fresh cilantro leaves
1/4 cup Sour cream
1/2 cup Pico de gallo
2 Limes, cut into wedges
1 Avocado, diced

Heat the oven to 400 degrees F.

Spray a spring-form pan with nonstick spray and set it aside.

Heat a non-stick skillet over medium-high heat and add in the oil. When hot, add in the onion, garlic and bell pepper. Season with salt and cook until tender, about 3 minutes. Add in the chilies, chicken and spices and stir to combine. Taste for seasoning and remove from the heat.

Place the beans in a bowl and season with a little salt and a spoonful of the pico de gallo, then set aside.

Place a tortilla into the spring-form pan and top with some of the beans and cheese. Top with another tortilla and then the chicken mixture and a little cheese. Repeat with another layer of tortilla, beans, tortilla, chicken — until all ingredients have been used and the last layer is a tortilla. Top with the remaining cheese and place onto a baking sheet and into the oven.

Bake for about 20 minutes and then let rest for 5 minutes before slicing. Slice and serve with all of your desired toppings.