Mexican Lasagne

Name: Mexican Lasagne
Ingredients: 3 (6 oz.) chicken breasts; 1/2 c. canola oil; 20 corn tortillas; 5 Roma tomatoes, chopped; 1 (14 oz.) can black beans, drained; 1 (14 oz.) can corn kernels, drained; 12 oz. shredded Monterey Jack cheese; 12 oz. shredded Cheddar cheese; 3 cans Mexican style tomatoes; 3/4 c. fresh chopped basil; 1/4 c. fresh cilantro

11 ingredients

7 steps

Ingredients

3 (6 oz.) chicken breasts
1/2 c. canola oil
20 corn tortillas
5 Roma tomatoes, chopped
1 (14 oz.) can black beans, drained
1 (14 oz.) can corn kernels, drained
12 oz. shredded Monterey Jack cheese
12 oz. shredded Cheddar cheese
3 cans Mexican style tomatoes
3/4 c. fresh chopped basil
1/4 c. fresh cilantro

Directions

1

Bake chicken at 350° until done.
2

Cut into narrow strips. Heat oil and briefly dip tortillas to soften; drain.
3

Layer all ingredients in a glass lasagne pan as follows:
4

5 tortillas, 1/4 of chicken, 1/4 of vegetables, 1/4 of Mexican tomatoes and 1/4 of each of the cheeses.
5

Repeat for 3 more layers; top with cheese. Bake at 350° for 45 minutes.
6

Let rest for 10 minutes before cutting.
7

Garnish with fresh basil or cilantro leaves, if desired. Serves 4 to 6.