Low Fat Chicken Enchilada Casserole

6 flour tortillas
2 (9 3/4 ounce) cans cooked chicken, drained
1 (10 1/2 ounce) can low-fat condensed cream of chicken soup
3/4 cup water
1 (1 1/4 ounce) envelope taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained or 1 (15 ounce) can chili beans, not drained
2 cups shredded low-fat cheddar cheese, divided
Optional
Lettuce, onions, tomatoes, salsa
Directions:

1
Grease a 9x13 pan with shortening or spray.
2
In saucepan, add chicken, soup, water, taco seasoning, and black beans. Heat slowly and stir until heated through and bubbly.
3
Cut tortillas into quarters.
4
Cover the bottom of the 9x13 pan with about 1 cup of the chicken mixture.
5
Piece half of the tortilla wedges, jigsaw-puzzle-like, so they cover the chicken mixture on the bottom of the pan.
6
Spread half of the remaining chicken mixture on top of the tortillas.
7
Spread 1 cup of the shredded cheese on top of the chicken mixture.
8
Repeat layers.
9
Bake at 350 degrees F for 30 minutes or until heated through.