Stacked Chicken Enchiladas...

2 Chicken breasts, bone in, skin on.
1 small onion, diced
2 cloves garlic, minced
2 pickled jalapenos, chopped
Salt
Pepper
1/4 tsp chili powder
1/4 tsp cumin
1 small can pinto, chili, or black beans
10 corn tortillas
2 C. Jack cheese mix
1/4 C sour cream
1/8 C milk
1 Avocado, sliced
Sour ceam for topping
a sprinkle of minced black olives

Grease small square pan. Heat 1 tsp oil in skillet. Add chicken. Turn and Cook Chicken until done, let cool. Pull apart with a fork, and chop fine, put back into pan. Preheat oven to 400 degrees. Line bottom of square dish with 4 corn tortillas. Reheat chicken, adding onions, garlic, spices, olives, and jalapenos. Stir in sour cream and milk, turn off heat. Spoon 1/2 chicken onto tortillas. Top with 1/2 of the beans, and 1/3 of the cheese. Top with tortillas, and repeat. Top with tortillas (cut into strips) and remaining cheese. bake at 400 for 10-15 minutes or until cheese is melted and bubbly. Top with a couple slices avocado and sour cream.  Feeds 4 people.