Enchilasana!

Ingredients

• 4 boneless skinless chicken breasts (cooked and cubed to 1-inch)
• 12-20 soft white corn tortillas (depending on size)
• 12-20 flour tortillas
• 1/2 lb cheddar cheese (shred)
• 1/2 lb monterey jack pepper cheese (shred)
• 1 large white onion (diced to 1/4-inch)
• 1 green pepper (diced to 1/4-inch)
• 1 cup green onion (sliced thinly)
• 2 cups black beans (cooked and cooled)
• 1 (8 ounce) can large black olives (halved)
• 16 ounces green enchilada sauce
• 8 ounces sour cream
• 1 lime (cut in 8 wedges)

Directions

1. 1

   Preheat oven to 375.

2. 2

   With a batter knife, spread cream cheese on one side of all tortillas.

3. 3

   Cut tortillas into 6 wedges.

4. 4

   In 9X13" glass baking pan, layer items: corn tortillas, blackbeans, chicken, pepperjack cheese, flour torts, green pepper, white onion, cheddar cheese, black olives-- pour about a cup of enchillada sauce over each layer of chicken. Repeat these layers until 1/2" from top of pan.

5. 5

   Cook for 25-30 minutes.

6. 6

   Allow to cool 5-10 minutes before serving.

7. 7

   Top with a dollop of sour cream, and garnish with green onions and a wedge of lime.

8. 8

   ENJOY!