Hi, I make a similar mexican lasagna. Here is the recipe.

Brown 1 lb ground chicken/turkey meat
Brown 1/2 large onion with meat
add chicken broth to desired consistency, not too wet, but you don't want this filling really dry.
add 1 can green chilies (chopped)
about 3/4 cups or so frozen corn
1 can pinto/black beans (whatever kind of beans in the pantry)

Large can of enchilada sauce (whatever you prefer, I like Las Palmas medium or Hatch)
shredded medium to sharp cheddar cheese (you can use less cheese if you use sharp)
Corn tortillas

Preparation:

spray pan with pam
put a little enchilada sauce on bottom of pan
layer tortillas torn up on over sauce
layer the meat mixture
add a small layer of cheese
layer tortillas torn up over the top (make this fairly thick cause these will melt away if you do not)
pour some enchilada sauce over tortillas
layer meat mixture
layer more cheese
pour remaining sauce over top

Bake about 30-45 minutes in a 350 oven.

If you add less cheese but sharp cheddar with more flavor, you can keep this dish a little lower in fat.