In order to make this as healthy as possible, I avoided using soy sauce as well as a lot of salt. I used a smaller amount of adobo seasoning, and to make up for the flavor, I used extra garlic, and added paprika and honey. The saltiness of the enchilada sauce and fattiness of regular cheese makes up for the rest of the lower-sodium, lower-fat ingredients. This is a "healthier" dish that still has a ton of flavor! Filipino - Mexican fusion!
Place chicken in plastic container. Mix vinegar, salt, adobo seasoning, paprika, honey, olive oil and garlic. Pour over chicken.
Cover chicken and let marinate 2-4 hours.
When ready to make the chicken, add 3 tablespoons olive oil to ceramic baking pan, and place in oven. Preheat oven to 375.
In the meantime, slice up onions into rings.
When temp is at 375, remove pan, add onions, extra 3 garlic cloves and chicken. Pour a splash of water into container from marinade and pour over the top of chicken. Bake, uncovered, for 60 minutes, or until chicken is done.
Remove chicken from pan, setting it aside. Let it cool a bit, then roughly chop chicken and onions.
Pour out liquid from pan. Scrape any baked chicken bits from bottom of pan (don't discard bits). Pour 1 ladle of enchilada sauce into pan.
Drain black beans. In a bowl, mix together refried and black beans.
Drain corn and tomatoes. In separate bowl, mix together corn and tomatoes.
Tear up tortillas; add to baking pan.
Spread a few spoonfulls of beans mixture on top of tortillas.
On top of the beans, add chicken, then add corn and tomato mixture.
Top that with cheese. Over cheese, pour 2 ladles of enchilada sauce.
Repeat layers until you run out of room! My top layer ended up being cheese topped with rest of chicken, poured over with rest of enchilada sauce.
Cover with foil and bake at 375 for 50 minutes.
Uncover and set under broiler for a 5-7 minutes until cheese browned and bubbly.
Sprinkle top with chopped cilantro or scallions (optional).