Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 2 cans (14 1/2 oz.) salsa, heated; 2 c. chicken, cooked and chopped; 4 large corn tortillas; 1 (8 oz.) container cottage cheese; 1 egg, beaten; 1 (4 oz.) can diced green chiles, drained; 1 (2 1/2 oz.) can sliced olives, drained well; 3/4 c. Monterey Jack, shredded; 3/4 c. Cheddar, shredded

9 ingredients

7 steps

Ingredients

2 cans (14 1/2 oz.) salsa, heated
2 c. chicken, cooked and chopped
4 large corn tortillas
1 (8 oz.) container cottage cheese
1 egg, beaten
1 (4 oz.) can diced green chiles, drained
1 (2 1/2 oz.) can sliced olives, drained well
3/4 c. Monterey Jack, shredded
3/4 c. Cheddar, shredded

Directions

1

Mix first 2 ingredients and spread 1/3 of mixture in bottom of a 7 x 11-inch microwave baking dish.
2

Layer 2 corn tortillas on top.
3

Combine next 4 ingredients with 1/2 of mixture over tortillas.
4

Repeat layers, ending with salsa mixture.
5

Cover with plastic wrap and microwave on High for 10 to 12 minutes, rotating dish during cooking.
6

Remove wrap; sprinkle with remaining cheese. Let stand until cheese melts; cut into squares.
7

Serves 6.