Mexican Chicken Lasagna

• 1 lb cooked chicken breast, shredded with fork (or less as desired. Leftover rotissary, breast, or uncooked breast poached with some salsa works gre)
• 3 (12 inch) whole wheat tortillas
• 1 (15 ounce) can tomato sauce
• 2 tablespoons Mexican seasoning (either prebought combination or mix some chili, cumin, pepper, etc)
• 1/4 teaspoon unsweetened cocoa powder (the secret ingredient!)
• 1 teaspoon olive oil
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 small onion, cut into strips
• 1 garlic clove, finely chopped
• 1 seeded jalapeno, finely chopped
• 1 (15 ounce) can black beans, drained & rinsed
• 1/2 cup part-skim mozzarella cheese

1. Simmer tomato sauce and spices, including cocoa on low heat for about an hour for best flavor blend.
2. Saute peppers and onion in oil over medium high heat until vegetables are soft, about 5-10 minutes.
3. Layer the following (about 1/2 of each group) in a 9 x9 casserole dish; tortilla, chicken, vegetables, black beans, sauce.
4. Repeat layer reserving a little bit of sauce.
5. Top with 3rd tortilla.
6. Top with remaining sauce and cheese.
7. Cover with foil.
8. Bake at 350 for 45 minutes.
9. Uncover and continue to bake for 10-15 minutes or until cheese is melted and starting to brown.
10. Cut into 6 servings.

chicken, whole wheat tortillas, tomato sauce, either prebought combination, cocoa, olive oil, green bell pepper, red bell pepper, onion, garlic, seeded jalapeno, black beans, mozzarella cheese

Taken from www.food.com/recipe/mexican-chicken-lasagna-151994 (may not work)