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Cut chicken breasts into 1-in cubes. Season with a package of taco seasoning. Stir over medium heat until cooked through. Dip corn tortillas in enchilada sauce and place in 9x12 baking dish (greased). Top tortillas with 1/3 of the cooked chicken, some drained black beans, dollops of sour cream and shredded cheddar cheese. Repeat layers, like lasagna, starting with more dipped tortillas. Bake in 350 oven till hot and bubbly. Serve with lettuce, chopped tomatoes, and sliced olives.
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