Mix Majito Lime seasoning according to the envelope. Marinade chicken for at least 24 hours.

Cook quinoa according to package, then transfer to a large mixing bowl. Add 4 tablespoons of butter so that it doesn't clump. Stir together.

Chop onion and garlic and add to the quinoa. Stir together.

Add 2 cans of diced tomatoes with habanero, drained to quinoa mix. Add cayenne pepper and Chipotle powder as desired. Stir together.

Using a 10 inch frying pan or larger, on medium heat, melt 4 tablespoons of butter and add half of the quinoa mixture. Cook for approximately 10 minutes, while stirring occasionally.

Grill chicken, do not let it get dry. Let cool for about 5-10 minutes and chop into small chunks.

In a glass 9x13 baking pan, layer the pan with with 6 small tortillas.

Add quinoa mixture to baking pan. Spread evenly.

Add 1 can of black beans, drained to baking pan. Spread evenly. Layer 4 small tortillas.

Add approximately 1 pound of chicken to pan.

Add 8 ounces of jalapeño slices and olives to pan. Top off with 8 ounces of Mexican cheese.

Bake at 350°F for 10 minutes. Cut casserole into 8 sections.

Repeat steps 7-12 to make the second pan.