Chicken Mexican Lasagna

Finally, the cooler weather has set in! I’ve dug up some leftovers from my freezer and found a chicken & black bean filling waiting to be used up. This filling was initially made for my previous Calzone/Ravioli party a few weeks ago. It includes shredded chicken, sliced bell peppers (green, red & yellow), onions, garlic, black beans and green chilies. With my leftover filling, I decided to make a chicken mexican lasagna. Here is my recipe for Chicken Mexican Lasagna

1 lb chicken breast or thighs, boiled & deboned
salt, pepper, cumin, garlic powder, onion powder to taste
1 can black beans
1/2 cup each sliced bell peppers – green, red & yellow
3 cloves garlic, minced
1 medium onion, finely diced
1 bunch fresh cilantro, chopped
1 jar salsa
1 bag mexican blend cheese
18 corn tortillas

In a large bowl, combine all ingredients except salsa, cheese & tortillas.
Preheat oven to 350 degrees.
In a 9×13 baking dish, spray the bottom & sides with cooking spray.
Place 6 tortillas in the dish to cover the bottom.
Add half the chicken mixture over the tortilla layer.
Sprinkle with 1/3 bag of cheese.
Place another layer of tortillas over the cheese.
Add the remaining chicken mixture over the tortilla layer.
Sprinkle with 1/3 bag of cheese.
Place another layer of tortillas over the cheese.
Pour jar of salsa over the tortillas.
Sprinke with remaining cheese.
Cover with foil & bake for 45 minutes – one hour.