Mexican Lasagna

Another delicious, homemade meal idea. My cousin served this when we went to visit a few weeks ago and it was pretty much devoured by all. I knew I needed to make it for Mike some time, so here is my take on her recipe. Enjoy!

Mexican Lasagna

• 6-8 homemade tortilla shells (see March 21st recipe)
• 1 each yellow and orange pepper, thinly sliced
• 1 onion thinly sliced
• splash EVOO
• 3 chicken breasts (or 6 chicken thighs) cooked and shredded (or chopped)
• 1/2 package cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup plus 3 tbsp salsa
• 1/2 cup corn
• 1 cup black beans
• 2/3 cup shredded mozzarella cheese
• 1 cup shredded marble cheese
• 1/2 cup nacho chips, crumbled

1. Preheat oven to 350 degrees.
2. In a non-stick pan, cook peppers and onions in EVOO until soft and starting to brown (about 10 minutes).
3. In a large bowl, mix together chicken, sour cream, 1/2 cup salsa, corn and beans.
4. Lightly grease 9 x 13 glass pan. Place 2 tortilla shells on bottom of pan, and enough pieces of a third shell to form a solid layer. Top with half of pepper/onion mixture, then half of the chicken mixture. Sprinkle w/ mozzarella cheese, then top with a layer of tortilla shells. Repeat layers, this time using 2/3 C marble cheese. Top again w/ tortilla shells.
5. On top of 3rd layer of tortilla shells, spread out 3 tbsp salsa, 1/3 cup marble cheese and crumbled nacho chips.
6. Bake in preheated oven for 20-25 minutes, or until cheese is melted and lasagna is heated through. Serve with sour cream and salsa (optional) and ENJOY!