Cheesy Chicken-Tortilla Lasagna

Cheesy Chicken-Tortilla Lasagna

Prep Time: 40 minutes. Start to Finish: 1 hour. Serves 8

Ingredients:

1 10oz can enchilada sauce

2 cups chopped plum (roma) tomatoes (about 4 medium)

2 cups cubed cooked chicken (about 1 1/4lb)

8 medium green onions finely chopped (1/2 cup)

1 15oz can black beans, drained and rinsed

1 cup refrigerated southwest ranch veggie dip (substitute is ¾ cup ranch and ¼ cup salsa)

8 soft corn tortillas (6 inch) cut in half (substitute is 6 flour tortillas ripped into strips)

1 ½ cups shredded Mexican cheese blend (8 oz)

Medium can of sliced ripe olives, drained and rinsed

Directions:

Heat oven to 375 degrees; Spray 13x9 (3-quart) glass baking dish with cooking spray,  spread 3 tablespoons of the enchilada sauce in bottom of baking dish

In a medium bowl, mix tomatoes, chicken, onions, half of the olives and beans

In another medium bowl, mix remaining enchilada sauce and the veggie dip (or substitute) until well blended

Arrange tortillas (8 pieces of corn halves, or 3 of the flour ripped) over sauce in dish, over lapping as necessary

Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of cheese. Spoon half of the sauce mixture over the cheese; Repeat layers once, saving the remaining cheese

Cover the foil and bake 40 to 45 minutes or until hot; Sprinkle with remaining cheese and olives and bake uncovered about 5 minutes longer or until cheese is melted

Let stand 5 minutes before serving