Enchilada "Lasagna"

I prepared this recipe with some leftover Thanksgiving turkey I've got hanging out that needed repurposed. I use shredded chicken otherwise.

20 corn tortillas, I used
1- 28 ounce can red enchilada
12 ounces (3 cups) shredded Mexican cheese
1.5 lbs shredded chicken or turkey
1 cup
8 ounces cream cheese,
15.5 ounce can of black beans, drained and
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper

Combine shredded chicken/turkey with spices, salsa, cream cheese, and beans.
Layer ingredients in a Pam-sprayed 9x13 pan as such (listed bottom to top)

Enchilada sauce (about 4 ounces, cover the pan)
5 strategically placed tortillas
Sauce to cover tortillas
1/3 poultry mixture
3/4 cup cheese
Drizzle of sauce
5 tortillas
Sauce to cover tortillas
1/3 poultry mixture
3/4 cup cheese
Drizzle of sauce
5 tortillas
Sauce to cover tortillas
1/3 poultry mixture
3/4 cup cheese
Drizzle of sauce
5 tortillas
Remaining sauce to cover tortillas/pour down sides
3/4 cup cheese

Bake at 400 for 25 minutes.

Serve with sour cream and lots of avocado!