Mexican Lasagne

• 3 (6 oz.) chicken breasts
• 1/2 c. canola oil
• 20 corn tortillas
• 5 Roma tomatoes, chopped
• 1 (14 oz.) can black beans, drained
• 1 (14 oz.) can corn kernels, drained
• 12 oz. shredded Monterey Jack cheese
• 12 oz. shredded Cheddar cheese
• 3 cans Mexican style tomatoes
• 3/4 c. fresh chopped basil
• 1/4 c. fresh cilantro

1. Bake chicken at 350u0b0 until done.
2. Cut into narrow strips. Heat oil and briefly dip tortillas to soften; drain.
3. Layer all ingredients in a glass lasagne pan as follows:
4. 5 tortillas, 1/4 of chicken, 1/4 of vegetables, 1/4 of Mexican tomatoes and 1/4 of each of the cheeses.
5. Repeat for 3 more layers; top with cheese. Bake at 350u0b0 for 45 minutes.
6. Let rest for 10 minutes before cutting.
7. Garnish with fresh basil or cilantro leaves, if desired. Serves 4 to 6.

chicken breasts, canola oil, corn tortillas, tomatoes, black beans, corn kernels, shredded monterey jack cheese, cheddar cheese, tomatoes, basil, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=624758 (may not work)