Preheat oven at 425 degrees.

In a bowl mix chicken, black beans, jalapeño pepper, tomato, onion, 1/4 cup cilantro, cumin, garlic powered, cayenne powder, and 6 oz cheese.

In a baking dish add 1 tablespoon of adobo sauce to the bottom of the pan.

In a shallow bowl, place adobo sauce.

Dredge 4 tortillas in sauce and place on the bottom of the baking dish. You might need to tear the tortillas in half to fill gaps. Don't worry about getting this perfect, just make sure the bottom is covered. Tortillas can overlap.

Add half the filling mixture and spread evenly.

Place a layer of tortillas dredged in adobo sauce over the first layer of mixture.

Add the other half of the filling and spread evenly over tortillas.

Add another layer of tortillas dredged in adobo sauce in the baking pan. Pour any remaining adobo sauce over the top of the tortillas. Sprinkle with remaining cheese and cilantro.

Cover with tinfoil and bake for 30 minutes. Remove foil and bake for another 10 minutes or until tortilla edges are crispy and cheese is melted and slightly browned.

Let rest for 5-7 minutes before cutting.

In a blender (or food processor) add all ingredients

Blend until smooth

Top each slice of enchilada lasagna with a dollop of Avocado Yogurt Sauce

Garnish with cilantro