Mexican Chicken Lasagna

Mexican Chicken Lasagna

Ingredients:

3 cups enchilada sauce (I use 1/2 mild green chili, 1/2 mild red)

24 corn tortillas, halved

2 (15 oz) cans black beans, rinsed and drained

2 cups of frozen fresh corn

6 green onions, thinly sliced 

4 cups (about 1.5 lbs) shredded cooked chicken

3 cups shredded cheese (Monterrey Jack, Mexican blend, Cheddar, your choice...)

1 avocado, peeled, pitted, and diced

1/2 cup loosely packed fresh cilantro, chopped

Directions:

1.  Preheat oven to 375 degrees F.  Prepare a 9x13in baking dish with cooking spray.

2.  Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated.  Top with a layer of about 10 tortilla halves so that the entire dish is covered.  Sprinkle evenly with 1/3 of the black beans, 2/3 cup corn, and 1/3 of the green onions.Then sprinkle with 1/3 of the chicken and about 3/4 cup shredded cheese.

3.  Repeat with a second layer of tortillas, then sauce, beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese.  Then conclude with a final layer of gorillas and sauce (reserving about 3/4 cup of cheese to add partway through baking).

4. Cover the pan with aluminum foil, then bake for 25 minutes.  Remove foil and sprinkle evenly with the remaining 3/4 cup of cheese.  Then return to the oven (uncovered and bake for an additional 10 minutes, or until the cheese is melted.

5. Remove pan, sprinkle with avocado and cilantro.  Serve warm.