Enchilasana!
Ingredients
- 4 skinless chicken breasts, boneless, (cooked and cubed to 1-inch)
- 12 -20 soft white corn tortillas, (depending on size)
- 12 -20 flour tortillas
- 12 lb cheddar cheese, (shred)
- 12 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) canlarge black olives, (halved)
- 16 ounces green enchilada sauce
- 8 ounces sour cream
- 1 lime, (cut in 8 wedges)
Directions
Preheat oven to 375. With a batter knife, spread cream cheese on one side of all tortillas.Cut tortillas into 6 wedges.
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.
Cook for 25-30 minutes.
Allow to cool 5-10 minutes before serving.
Top with a dollop of sour cream, and garnish with green onions and a wedge of lime.
ENJOY!