Since lasagna is pretty much out (at least without either driving an hour and a half to a Whole Foods Market or spending a fortune in shipping and hoping it gets here in good shape), I've been brainstorming a decent replacement. A craving for Mexican gave me an idea for somewhat of a solution. This won't replace classic Italian lasagna by any means, but it still turned out yummy enough that the kids asked to take it for "cold" lunch.
Ingredient notes: As always, read labels. Most corn tortillas (at least in my experience) do not contain flour, but watch just in case. Go for a minimal ingredient list--usually something along the lines of corn meal (masa); lard, shortening or oil; lime. If using a commercial enchilada sauce, again read labels closely. I used the recipe from Dining on a Dime, mainly because I didn't have any canned enchilada sauce in the house.
9 large corn tortillas
4 cups cooked, diced chicken
16 ounces enchilada sauce (homemade or store-bought)
2-4 cups shredded Cheddar cheese
1 1/2 cups sour cream
1 small can black olives, sliced or chopped
Preheat oven to 350°F. Grease an 8x12-inch pan.
Cover the bottom of the pan with corn tortillas (about 3). They will overlap, and there will be gaps along the edges. This is okay. Spread with 1/3 of the enchilada sauce. Sprinkle with half the chicken and a good handful or two of cheese. Top with 3 more corn tortillas. Spread with 1/3 of the enchilada sauce and sprinkle remaining chicken over. Top with sour cream. It's impossible at this point to spread the sour cream without ending up with a big saucy mess, but try to dollop it to cover as much of the chicken as possible. Top with remaining tortillas. Pour remaining enchilada sauce over all, making sure the top tortillas are at least moistened. Sprinkle 1 or 2 more handfuls of cheese over top, then top with black olives.
Bake at 350°F for 30 minutes. Let sit for a few minutes after it comes out of the oven to allow it to set up a little. This is good with Spanish rice or salsa rice, and corn.