1 cup green enchilada sauce
1 cup sour cream (can use low-fat, or regular)
3/4 cup jarred salsa verde
12 white corn tortillas, torn into bite-sized pieces
2 chicken breasts, cooked and chopped into bite-sized pieces
1-15oz can black beans, drained and rinsed
1 cup shredded colby jack cheese

For the Pico de Gallo:
2 cups grape or cherry tomato halves
2 green onions, sliced
2 Tablespoons chopped cilantro
juice of one lime
salt & pepper