Mexican Lasagna

• 2 cans (14 1/2 oz.) salsa, heated
• 2 c. chicken, cooked and chopped
• 4 large corn tortillas
• 1 (8 oz.) container cottage cheese
• 1 egg, beaten
• 1 (4 oz.) can diced green chiles, drained
• 1 (2 1/2 oz.) can sliced olives, drained well
• 3/4 c. Monterey Jack, shredded
• 3/4 c. Cheddar, shredded

1. Mix first 2 ingredients and spread 1/3 of mixture in bottom of a 7 x 11-inch microwave baking dish.
2. Layer 2 corn tortillas on top.
3. Combine next 4 ingredients with 1/2 of mixture over tortillas.
4. Repeat layers, ending with salsa mixture.
5. Cover with plastic wrap and microwave on High for 10 to 12 minutes, rotating dish during cooking.
6. Remove wrap; sprinkle with remaining cheese. Let stand until cheese melts; cut into squares.
7. Serves 6.

salsa, chicken, corn tortillas, cottage cheese, egg, green chiles, olives, monterey, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268762 (may not work)