Chicken Mexican Lasagna

• 1 (8 ounce) package cream cheese
• 1 (12 1/2 ounce) can chicken (Drained and shredded)
• 12 cup black beans
• hot sauce (to taste usually between 10-30 shakes)
• 12 cup onion (diced)
• 12 cup red pepper (diced)
• 1 (16 ounce) jar salsa
• 15 small corn tortillas (cut in half)
• 1 cup cheddar cheese (shredded)

1. Heat the oven to 350 degrees F.
2. In a small sauce pan over medium heat cook the cream cheese just until melted.
3. Add the chicken, black beans, and hot sauce (to taste).
4. Mix well take off heat.
5. In a pan over medium heat sweat the onions and peppers.
6. Cook just until the onions are translucent.
7. In a 9x13 baking dish spread half of the salsa evenly on the bottom of the pan.
8. layer with 1/3 of the tortillas.
9. Spread 1/2 of the chicken mixture over tortillas.
10. Spread over 1/3 of the cheddar.
11. Layer another 1/3 of the tortillas.
12. Add the rest of the chicken mixture.
13. Layer all the onion and pepper mixture.
14. Spread another 1/3 layer of cheese.
15. Top with the remaining tortillas.
16. Spread over the remaining salsa (try to cover all the tortillas with sauce).
17. Spread on the rest of the cheddar cheese.
18. Put foil on the dish.
19. Bake for 20 minutes.
20. Take off foil cook for another 10 minutes.
21. Enjoy!

cream cheese, chicken, black beans, hot sauce, onion, red pepper, salsa, corn tortillas, cheddar cheese

Taken from www.food.com/recipe/chicken-mexican-lasagna-453652 (may not work)