MEXICAN CHICKEN – LASAGNA
This is a super easy main dish to prepare, after a hectic day. You can use left over chicken breasts from the night before, or buy the Rotisserie chicken in the grocery store. It’s easy & delicious.
12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
*Rotisserie Chicken works great
1 can black beans, drained & rinsed (opt)
1 cup sour cream (regular or low-fat)
1 cup shredded Monterey Jack cheese ,divided
1 cup shredded Cheddar , divided
1/2 cup mild, medium or hot salsa
1 (4-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper, or to taste
8 (6-inch) corn tortillas, cut into 6 wedges
sliced olives for the top (opt)
*You can also use flour tortillas
Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray. In a large bowl, combine chicken, beans, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside. Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses, and sliced olives. Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving. To reheat, bake in a preheated 375 degree F oven for 15 minutes.