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Mexican Lasagna

 2 pkg corn tortillas
 3 chicken breasts, cooked and diced
 2 cans Ro-Tel (tomatoes and chilis), drained
 1 lg can enchilada sauce
 2 can corn, drained
 1 can diced tomatoes
 1 medium sliced olives
 1 each bell pepper (red, yellow and green), diced
 1 Bunch green onion, diced
 16 oz grated cheese (I use Mexican blend)
1

Open and drain Corn, tomatoes, olives and 1 can Ro-Tel, mix together.

2

Drain one can of Ro-Tel and sprinkle on the bottom of a 9x11 dish.

3

Layer tortillas on top of Ro-Tel. Then ½ corn mixture and ½ chicken, ½ of the bell pepper mixture, ½ of green onion, ½ of enchilada sauce and 8 oz cheese.

4

Top rest of tortillas, and repeat.

5

Bake in 350°F over for about 45-60 minutes. When top is golden and bubbly, lasagna should be done.