Mexican Lasagna Recipe

Mexican Lasagna Recipe

Flour tortillas
1 (8 oz.) can of Ro-Tel Tomatoes with chiles
2 cups of cooked & sliced in strips chicken meat
2 (16 oz.) cans of Hatch green chile sauce (with
pork & tomatoes) or make your own green chile
Co-Jack cheese, Shredded for taste
1 (16 oz.) can of chopped olives

In a bowl, combine together chicken strips, olives, Hatch chile sauce and tomatoes. Get a pan that measures around 13×9-inch and spray it with some cooking spray.

Slice tortillas into 2 (for it to fit the pan) and place one half of the tortilla down on it and place a spoonful of chile mix followed by a layer of the cheese then do this same process until all the tortillas have been used up.

Lastly finish with a generous sprinkling of Co-Jack that has been shredded.

Cover the dish with a foil & bake in the oven for about 30 mins. at around 325′ F. Then, take off the cover & bake for another 15-20 mins. or just until the tops turn brown.

This dish can be prepared ahead of the time & you can just bake it before serving it up. Let the dish cool for a couple of minutes before you serve it up.