Sorry for some of the imprecise measurements; I just went by what looked good.
1/2 of a zucchini, diced
1/2 of a green pepper, diced
1-2 c. baby spinach, chopped
cumin, to taste
salt and pepper, to taste
1/2 of a rotisserie chicken, chopped
1 can black beans, drained
1 small can mild green chilis
green enchilada sauce
7 corn tortillas, sliced
Preheat oven to 350 F.
Saute the zucchini and green pepper in the oil for about 5 minutes, or until soft. Stir in the spinach, cilantro, cumin, salt, and pepper. Cook until the spinach is wilted. Remove from heat.
Stir the chicken, beans, and chilis into the vegetable mixture. Set aside.
Grease a baking dish with the cooking spray. Spread some enchilada sauce on the bottom of the dish. Using half of the tortilla slices, layer the slices on top of the enchilada sauce. Sprinkle a layer of cheddar over the tortillas.
Spread half of the chicken and spinach filling over the cheddar. Add another layer of enchilada sauce and the rest of the tortilla strips. Sprinkle a layer of pepperjack over the tortillas. Spread the rest of the chicken and spinach filling over the pepperjack. Then sprinkle a layer of cheddar on top.
Cover and bake 30-40 minutes. Allow to cool several minutes before serving.
Here's a link to the recipe I adapted: http://www.laurenslatest.com/enchilada-lasagna/