Chicken Enchilada Casserole

mild red enchilada sauce

8" soft taco sized flour tortillas, halved

black beans, rinsed and drained

green onions (chopped)

to 4 cups fully cooked (chopped chicken (I used a store-bought rotisserie chicken))

shredded cheddar/Monterey Jack blend

chopped cilantro

small can sliced black olives (drained)

sour cream (for serving)