Recipe by FoodPoet
A great-tasting, family-friendly mexican lazagna! This dish started in 1988, my Junior year of high school when I was asked to prepare a dish for a potluck in Spanish class. It's evolved over the years into this very-yummy, quite spicy, everybody's-gotta-have-seconds casserole... ENJOY!
Top Review by Triple BQ
I made this for a chuch potluck today. I am only giving it four stars because of a error in the recipie and because I wasn't going shopping at 7am on a Sunday morning I didn't think it turned out as good as it could. The ingredient list dosen't list cream cheese and I didn't have any on hand. Everybody liked the flavors and said it was good but I think the cream cheese would have made a difference. I used El Charro Cafe Green Enchilada Sauce #55478 for the sauce on this.
- 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) canlarge black olives (halved)
- 16 ounces green enchilada sauce
- 8 ounces sour cream
- 1 lime (cut in 8 wedges)
Directions See How It's Made
- 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.