Layered Mexican Chicken Lasagna

• 1 serving olive oil cooking spray
• 1/2 teaspoon each of salt & pepper
• 2 pounds uncooked boneless, skinless chicken
• 1 teaspoon olive oil
• 30 oz canned black beans, rinsed and drained
• 1 (10 oz) can cream of chicken soup
• 1 (10 oz) can cream of mushroom soup
• 1 (10 oz) can original rotel
• 2 cups Mexican style cheese blend
• 2 (4 oz) cans chopped green chilis
• 2 teaspoons ground cumin
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 12 medium corn tortillas, cut into 2 inch strips

1. 1. Salt and pepper chicken to taste. Heat olive oil medium/high heat in medium saucepan. Sear chicken in pan, about 5-6 minutes per side. Set aside to cool.
2. 2. In a large bowl mix beans, soups, rotel, 1 cup of the shredded cheese, chilis, cumin and pepper. Cube chicken into 1-inch pieces and add to mixture.
3. 3. Preheat oven to 350 F. Coat a lasagna pan with cooking spray.
4. 4. Butter tortillas, stack and then cut into 2-inch strips. Arrange half of tortilla strips in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half the chicken mixture. Layer remaining tortillas and chicken mixture on top. Sprinkle the remaining cup of cheese on top.
5. 5. Bake about 30 minutes or until filling is bubbly and cheese is melted. Let stand 5 minutes before serving.
6. Serve with your favorite salsa.

olive oil, salt, chicken, olive oil, black beans, cream of chicken soup, cream of mushroom soup, green chilis, ground cumin, black pepper, butter, corn tortillas

Taken from www.epicurious.com/recipes/member/views/layered-mexican-chicken-lasagna-50090474 (may not work)