Loaded Stacked Chicken Enchilada Casserole

INGREDIENTS

2 10 ounce cans

enchilada sauce

corn tortillas, torn in half

1 15 ounce can

black beans, drained and rinsed

1 15 ounce can

corn, drained

1 6.5 ounce can

sliced olives

2 cups

cooked and chopped chicken, rotisserie works great

3 cups

shredded colby jack cheese

Optional toppings: sour cream, avocados, chopped cilantro, diced tomatoes,