Mexican "Enchilada Lasagana"

We had a wonderful weekend filled with food, friends and fun. Here's an easy crowd pleaser that even freezes well if you want to make it up ahead of time.

Corn Tortillas
Cooked shredded or diced chicken
1 Can Re-fried Beans
1 Can enchilada sauce
Shredded Cheddar Cheese
Salsa
Sour Cream
Jalapenos

I just baked 4 chicken breasts in a 350 degree oven for 30 minutes sprinkled with Montreal seasoning to get my cooked chicken. Then I shredded it in the Cuisinart (quite possibly my favorite kitchen gadget...you MUST get one if you don't already have one!!). I had about 2 breasts worth of extra chicken that I used for chicken salad. If you are in a pinch for time, a rotisserie chicken from your local grocery store works great.

Spray a big baking pan with cooking spray. Place 6 corn tortillas in the bottom. Spread re-fried beans on tortillas. Add chicken, cheese and 1/2 of the can of enchilada sauce. Top with 4 more tortillas, and repeat beans, chicken, cheese & sauce. Finish with more tortillas, salsa and cheese. Bake at 375 degrees for 30 minutes, or until bubbly. Serve with sour cream, jalapenos and additional salsa if desired. Serves 6+