Ingredients

• 1 packet - large flour tortillas
• 2 cups - chopped cooked chicken
• 2 or 2 1/2 cups - Cojack cheese or mixture of medium cheddar and Monterey Jack cheeses, divided
• 1 cup - sour cream, divided
• 1/2 cup - mild salsa, divided
• 3 sliced scallions (green onions)
• 1/4 cup - lightly packed fresh cilantro leaves or 1 tsp - dried cilantro
• 1 tsp - garlic powder
• 1 tsp - salt
• 1/2 tsp - black pepper
• oil as required

How to Make Mexican Lasagne

• Preheat oven at 350 degrees C.
• Lightly grease a non-stick cooking pan with oil.
• Cut tortillas into eighths.
• Place on plate, cover with plastic wrap and set aside.
• Mix 1/4 cup of salsa with 1/4 cup sour cream.
• Line glass pan with this mixture.
• Set pan aside while mixing the meat and cheese filling.
• For meat and cheese filling:
• Combine all of the remaining ingredients, expect reserved 1/2 cup cheese.
• Stir to mix well. Place 1 layer of cut tortillas on top of the sauce in a pan.
• Cover with 1/3 of the meat and cheese filling.
• Continue layering in this way, ending with the meat and cheese.
• If there is not enough meat and cheese to completely cover the top, sprinkle with the remaining 1/2 cup cheese.
• Cover with foil.
• Bake for 40 minutes. Remove foil.
• Continue baking for 10 minutes until cheese starts to bubble around the edges of pan.
• Remove from oven and serve with fresh in-season fruit, green vegetables such as broccoli, asparagus, green peas, etc., corn chips and salsa.