In a large skillet (use oven safe skillet if you plan to finish it in the oven), combine chicken, enchilada sauce, salsa, black beans, and tomato sauce. Stir until combined and bring to a simmer. Allow to simmer for 5 minutes.

Remove 3 cups of the mixture from the skillet and set aside.

Top the remaining mixture in the skillet with 6 of the corn tortillas followed by 2 cups of the cheese.

Then top with 1½ cups of the sauce mixture that you removed from the pan and the remaining 6 tortillas.

Then finish with the last of the sauce mixture and the remaining cheese.

Now if you used an oven safe skillet, turn on your broiler in the oven and place the skillet in there for a few minutes until the cheese is nice and bubbly. Or you can cover the skillet and allow to cook on the stove top on medium-low until the cheese is melted.

Remove from oven and allow to sit for about 3 minutes and the serve.

Garnish each serving with sour cream and green onion. Serves 6-8.