In a large skillet sauté the onion in the 2 tablespoons oil until clear. Add the chicken style gluten pieces and McKay’s Chicken style seasoning. Sauté until the gluten is lightly browned. Remove from heat and set aside.

In a large bowl, mix the rice, black beans and salsa. Gently stir to combine and then set aside.

Spray a 9 x 13 inch casserole dish with a non-stick cooking spray and spread ½ of a can of the green enchilada sauce evenly over the bottom.

In a large bowl, place 1 can of the green enchilada sauce and dip the corn tortillas in it to thoroughly coat each tortilla. Put a layer of the dipped corn tortillas in the bottom of the casserole dish.

Put ½ of the rice and beans mixture over the top and then put ½ of the veggie chicken over that. Add another layer of the dipped corn tortillas over the veggie chicken.

Then repeat the layers. Pour the rest of the green enchilada sauce evenly over the top.

Place in a 375 degree oven for 30-45 minutes, or until bubbly and heated through. Remove from oven and let sit for 5 minutes before serving. Serve garnished with fresh chopped tomatoes, avocados and sliced black olives.