Saute onion in some butter till cooked, add minced garlic clove. Mix together and let heat from onions cook garlic

In medium to large pan, add lime juice, honey or agave, chilli powder, garlic powder, mix and cook over medium heat. Add shredded rotisserie chicken and mix seasonings and chicken in pan. Add 1/2 can of cream chicken soup. Mix

Add corn, black beans, chiles

Put enchilada sauce in small pan. Mix a touch of agave or honey to cut the tartness. Heat on low setting. Lightly fry up the corn tortillas in small fry pan.

Spray 9x13 glass dish with olive oil. Add thin layer enchilada sauce to bottom of dish. Add layer of 6 tortillas. Cover with meat/seasoning mixture.

Add 1/2 can cream chicken soup to enchilada sauce in pan. Cook, add half and half to your liking.

Add 2nd layer of tortillas. Cover with rest of enchilada cream sauce, top with cheese.

Cook in oven at 350 for 25-30 minutes. Let sit to set. Cut and serve, yummm.

Add garnishes if you wish. Avacado, cilantro, sour cream...