Mexican Lasagna

I got this recipe from my sister-in-law, via foodnetwork. The kids enjoyed it, so that's a plus. Cameron thought it was a spicy hot even though I cut the cayenne back to 1/8 teaspoon. Next time I might have to alter the Chili powder a little too. Every one else thought the spiciness was just fine. Another modification that my sister-in-law makes is to use flour tortillas because her kids don't like corn tortilla. We have had it both ways and both are great.

Mexican Lasagna (Food Network Robin Miller)

Ingredients

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

Directions

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.