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!
1Place chicken in plastic container. Mix vinegar, salt, adobo seasoning, paprika, honey, olive oil and garlic. Pour over chicken.
2Cover chicken and let marinate 2-4 hours.
3When ready to make the chicken, add 3 tablespoons olive oil to ceramic baking pan, and place in oven. Preheat oven to 375.
4In the meantime, slice up onions into rings.
5When 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.
6Remove chicken from pan, setting it aside. Let it cool a bit, then roughly chop chicken and onions.
7Pour 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.
8Drain black beans. In a bowl, mix together refried and black beans.
9Drain corn and tomatoes. In separate bowl, mix together corn and tomatoes.
10Tear up tortillas; add to baking pan.
11Spread a few spoonfulls of beans mixture on top of tortillas.
12On top of the beans, add chicken, then add corn and tomato mixture.
13Top that with cheese. Over cheese, pour 2 ladles of enchilada sauce.
14Repeat 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.
15Cover with foil and bake at 375 for 50 minutes.
16Uncover and set under broiler for a 5-7 minutes until cheese browned and bubbly.
17Sprinkle top with chopped cilantro or scallions (optional).