Mexican Lasagna
Cooking spray
12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
1 cup sour cream (regular or low-fat)
1 cup shredded Monterey Jack cheese (regular or low-fat), divided
1 cup shredded Cheddar (regular or low-fat), divided
1/2 cup mild, medium or hot salsa
1 (4-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper, or to taste
8 (6-inch) corn tortillas, cut into 6 wedges
Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack
cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and
cayenne pepper. Mix well and set aside.
Arrange half of the tortilla pieces in the bottom of prepared pan,
overlapping pieces slightly to cover the surface. Top with half of the
chicken mixture and smooth over with the back of a spoon to even the top.
Layer remaining tortillas over top, and spoon over remaining chicken
mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar
cheeses.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until
top is golden and bubbly. Let stand 5 minutes before serving.
To reheat, bake in a preheated 375 degree F oven for 15 minutes.