Mexican Lasagne - cooking recipe

Ingredients

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

Preparation

Bake chicken at 350\u00b0 until done.
Cut into narrow strips. Heat oil and briefly dip tortillas to soften; drain.
Layer all ingredients in a glass lasagne pan as follows:
5 tortillas, 1/4 of chicken, 1/4 of vegetables, 1/4 of Mexican tomatoes and 1/4 of each of the cheeses.
Repeat for 3 more layers; top with cheese. Bake at 350\u00b0 for 45 minutes.
Let rest for 10 minutes before cutting.
Garnish with fresh basil or cilantro leaves, if desired. Serves 4 to 6.