Mexican Lasagna

• Mix together:
• 4 c. chicken, cooked and diced
• 1 can refried beans
• 1 can enchilada sauce
• 1 box Mexican Rice, prepared
• 1 c. salsa
• 2 c. shredded cheese
• fresh chopped cilantro
• olives, optional
• chilis, optional
• jalapenos, optional

Spread a thin layer of sour cream on the bottom of a 9″ x 13″ pan. Lay a large tortilla flat on top of the sour cream. Spoon on a 1/2″ layer of the filling. Lay a tortilla down on the filling. Spoon on more filling, lay on another tortilla. Keep going until you end with a tortilla on top. Spread another thin layer of sour cream on top of the tortilla. Bake uncovered at 400 degrees for about 30 minutes.

SPECIAL NOTES: I actually don’t ever follow this recipe. This is just a guideline. I love making extras when I make tacos just to do this recipe. I just gather up all the left overs into one pot and stir well. Then I make the lasagna. Often times I will make it in a disposable pan and cover it tight with tin foil and FREEZE it! I love being able to grab it out of the freezer in the morning and let it thaw on the counter. Come dinner time I pop it in the oven and bake accordingly. There have been times that it is frozen and I just let it bake at 300 for an hour, then crank it up to 400 and uncover it, then bake for the 30 minutes. We love this!

Oh, another thing. I have made it with left over hamburger meat seasoned with the taco seasoning and we aren’t as fond of it. Other people seem to like it, though.