Layered Chicken Enchiladas with black beans and corn

4 Chicken breasts 1 can of green chilies
1 pkg. taco seasoning 1 small container of sour cream
1 pkg cream cheese 4 cups of shredded cheddar cheese
corn tortillas 2 cans black beans
1 can whole kernel corn (optional) 1 large onion chopped
1 can stewed Mexican tomatoes 1 bottle of dark beer
1 bottle of ole el paso taco sauce 1 can of enchilada sauce

Cut up the chicken into small bite size pieces and cook (with half the chopped onion) according to directions with the Taco seasoning. Set that aside.

Saute the other half of the onions in a large sauce pan with some butter.
Drain and rinse the beans and the corn and add all together in a sauce pan with the drained tomatoes with the beer and the sauteed onions. Bring to a boil, the let simmer for a while. (most of the juices will be gone).

add the green chilies, sour cream and cream cheese to the chicken and stir together.

Layer in a deep casserole dish…
1- a thin spread of enchilada sauce
(I alternate the taco sauce and enchilada sauce. I think it taste better.)
2- corn tortillas
3- chicken mixture
4- shredded cheese
5- enchilada sauce
6- tortilla
7- bean mixture
8- tortilla
9- repeat, and end with tortilla and layer of cheese

Cook cover with foil for about 30 minutes, and then remove the foil and cook until the cheese is melted.