Mexican Lasagne

• 2 (250 g) pkts frozen chopped spinach, thawed
• 850 g sweet potatoes, peeled & grated
• 435 g refried beans
• 1 12 cups cooked chicken, shredded
• 300 ml sour cream
• 12 cup fresh coriander, chopped
• 6 large soft flour tortillas
• 420 g sweet corn
• 2 cups tasty cheese, shredded
• 375 g chunky salsa

1. Preheat oven to 180.C.
2. Grease a 10 cup baking dish.
3. Squeeze out excess liquid from spinach and sweet potato place into separate bowls.
4. Combine beans, chicken, cream & half the coriander.
5. Place 2 tortillas in base of baking dish, top with layers of 1/2 each of the sweet potato, then chicken mixture, then corn and spinach, then 1/3 cheese.
6. Repeat layers and top with tortillas and spread with salsa.
7. Sprinkle with remaining coriander & cheese, cover with foil.
8. Bake for 35 minutes Uncover, bake for 15 mins more or until cheese is bubbly.
9. Cool for 10 mins before cutting and serve with a green salad.

sweet potatoes, beans, chicken, sour cream, fresh coriander, flour tortillas, sweet corn, tasty cheese, chunky salsa

Taken from www.food.com/recipe/mexican-lasagne-359716 (may not work)