Enchilasana!

• 4 boneless skinless chicken breasts (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)

1. Preheat oven to 375.
2. With a batter knife, spread cream cheese on one side of all tortillas.
3. Cut tortillas into 6 wedges.
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.
5. Repeat these layers until 1/2" from top of pan.
6. Cook for 25-30 minutes.
7. Allow to cool 5-10 minutes before serving.
8. Top with a dollop of sour cream, and garnish with green onions and a wedge of lime.
9. ENJOY!

chicken breasts, corn tortillas, flour tortillas, cheddar cheese, pepper cheese, white onion, green pepper, green onion, black beans, black olives, enchilada sauce, sour cream, lime

Taken from www.food.com/recipe/enchilasana-310858 (may not work)