Corn Tortilla Chicken Lasagna

18 corn tortillas (6 inches)
3 cups cubed chicken breast
1 can black beans, rinsed and drained
1.5 jars salsa
1.5 cups sour cream
1.5 large green peppers, chopped
1.5 cups shredded Monterey Jack cheese
1.5 cups shredded Cheddar cheese
1 can corn

In a greased 13 x 9 baking dish, arrange six tortillas. Top with 1/3 of the chicken, black beans, salsa, sour cream, Green pepper, Monterey Jack cheese, cheddar cheese, and corn. Repeat layers twice.

Cover and bake at 350 for 25 minutes. Uncover and bake 10-15 minutes longer or until the cheese is melted. Let stand 10 minutes before serving.

**NOTE**
This recipe feeds an ARMY!! This is only half the recipe and it fed Paul and I for at least 4 meals.