Chicken Lasagna

My remake of Mexican Lasagna using chicken.  It is also good using tortilla chips in place of the tortillas.  My new dessert recipe would go well with this meal (Karla's Cinnamon Cheesecake).  If you have a 10 oz. can of enchilada sauce you can use that instead of making your own sauce with the first 3 ingredients. 

Chicken Lasagna
1 - 8 oz. can tomato sauce
3 T. taco seasoning
2 T. water
2 c. chopped tomatoes
2 c. cubed cooked chicken
1/2 c.onion, finely chopped (green onions are best if you have them)
1 - 15 oz. can black or red beans (drained & rinsed)
1 c. sour cream
2 T. ranch dressing mix
8 corn tortillas (6 inch), cut in fourths  or tortilla chips
1 1/2 c. shredded Mexican blend cheese or Cheddar
2 T. chopped fresh cilantro or 2 t. dried cilantro
1/4 c. sliced olives (optional, I don't add)
Spray 13x9-inch glass baking dish with cooking spray. Mix together the tomato sauce, taco seasoning and water.  Spread 2 tablespoons of this sauce in bottom of baking dish.
Mix tomatoes, chicken, onions and beans together and set aside. In another bowl, mix together the sour cream and ranch dressing mix and then stir in the remaining sauce until well blended.
Arrange 16 tortilla pieces over sauce in dish, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup cheese.
Cover with foil. Bake 40 to 45 minutes or until hot. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro (and olives if desired) and serve with additional sour cream and taco sauce or salsa.