Black Bean and Chicken Lasagna

This is a quick, easy and filling dish.  If you have leftover rotisserie or otherwise cooked chicken, this is a wonderful way to use it.  Great flavors.  Enjoy!
-2 cans (14 oz each) black beans, rinsed and drained
-1 (14.5 oz) can diced tomatoes with garlic and onions, undrained (leave the liquid there)
-1 (10 oz) can Rotel tomatoes, mild with green chilies, drained
-1 (10 oz) can Rotel tomatoes with cilantro and lime, drained
-1 tsp mild taco seasoning
-1/2 tsp salt
-2 cups cooked chicken, shredded
-3 cups shredded fiesta cheese blend
-12 flour tortillas, fajita size (the small ones)
Preheat the oven to 350 F.
In a large bowl, mix the beans, tomatoes with the liquid, drained Rotel tomatoes, taco seasoning and salt.  Mix well.
Spread one cup of that mixture on to the bottom of a 9x13 baking dish.  Top with 6 of the tortillas, overlapping them slightly.  Top with half of the remaining bean mixture.  Spread 1 cup of the cooked chicken, then half of the cheese.  Repeat layers with bean mixture (including the liquid), chicken and cheese.
Coat one side of a sheet of aluminum foil with cooking spray and cover the baking dish tightly with the foil.
Bake in preheated oven for 30 minutes.  Remove the foil and enjoy!