SALSA CHICKEN TORTILLA BAKE WITH BLACK BEANS AND ROASTED POBLANOS

Serves 6.

8 corn tortillas, quartered
3 cups cubed cooked chicken (leftover or from a rotisserie chicken)
1-16 oz. can black beans, rinsed and drained
24 oz. jarred salsa, mild or medium, chunky but with lots of liquid
1 1/2 cups Mexican Crema Agria or crème fraiche, divided use
2 poblano chilies, roasted, peeled and cut into short strips
1-8 oz. can sliced ripe black olives, drained
1 1/2 cups grated Jack cheese
1 1/2 cups grated sharp cheddar cheese
1/4 cup chopped cilantro for garnish

1. Preheat oven to 350 degrees. Arrange half the tortillas in the bottom of a greased 9 x 13 inch casserole. In a large bowl combine the chicken, black beans and salsa. Layer half on top of the tortillas. Drop 1/2 cup Crema on top and then sprinkle with half the chilies, half the olives and half the cheeses. Repeat to make a second layer.

2. Cover casserole with foil and bake for 25 minutes. Uncover and bake for 10 minutes longer or until bubbly and cheese is melted on top. Serve, drizzled with remaining 1/2 cup Crema and sprinkled with cilantro.

Make ahead: Cover casserole and refrigerate up to 24 hours. Bake covered casserole for 40 minutes before uncovering and baking another 10 to 15 minutes.