Enchilada "Lasagna"

This isn't a new idea, I have made this before.  I only had two tortillas, leftover from enchiladas, so I layered a baking dish (9x13) like a lasagna by using traditional enchilada ingredients:

1. Enchilada sauce:
In a small saucepan, whisk together 1 T oil and 1 T flour.  When it's mixed and bubbly, add 2-3 T chili powder.  To that roux, add 3/4 cup tomato sauce and whisk.  Add about 3/4 cup water during the duration of cooking (of the chicken and preparing the cottage cheese mixture.)

2. Tortilla:
Tear to the layer over the sauce

3. Diced chicken in taco seasoning:
Dice cooked chicken (I like to use rotisserie chicken as a shortcut), and place in a skillet.  Add 1 package taco seasoning (or 1/4 cup) and 3/4 cup water.  Mix with a spatula until thickened and incorporated.

4. Cottage cheese mixed with sour cream:
Stir together 1 cup cottage cheese and 1 cup sour cream and grind in some black pepper while you're at it, too.

5. Shredded cheese
(your favorite kind for enchiladas)

and repeat the layers once more beginning with another tortilla.  After those layers, pour on the rest of the enchilada sauce and more shredded cheese.  I also had some black olives in the fridge, so I cut those up and tossed them on top. 

Cover with aluminum foil and bake for 20-25 minutes at 350 degrees.