Enchilada Lasagna

In a pan over medium heat, add in olive oil, diced onions and diced bell pepper. Once sauteed, add in seasonings (chili powder, garlic powder, paprika, cumin, salt, pepper) with shredded chicken, enchilada sauce, black beans, and cheese. Cook on low to marinate flavors for 5 minutes. In the bottom of a greased baking dish, layer tortillas and add on topping (chicken mixture). Layer more tortillas on top, followed by more of the chicken mixture. Do this until all of your chicken mixture is gone. On top of the final layer of tortillas, sprinkle more cheese and pour over the rest of the enchilada sauce. Bake at 375 for 25-30 minutes. Top with sour cream if desired.