Mexican Lasagna - cooking recipe

Ingredients

2 cans (14 1/2 oz.) salsa, heated
2 c. chicken, cooked and chopped
4 large corn tortillas
1 (8 oz.) container cottage cheese
1 egg, beaten
1 (4 oz.) can diced green chiles, drained
1 (2 1/2 oz.) can sliced olives, drained well
3/4 c. Monterey Jack, shredded
3/4 c. Cheddar, shredded

Preparation

Mix first 2 ingredients and spread 1/3 of mixture in bottom of a 7 x 11-inch microwave baking dish.
Layer 2 corn tortillas on top.
Combine next 4 ingredients with 1/2 of mixture over tortillas.
Repeat layers, ending with salsa mixture.
Cover with plastic wrap and microwave on High for 10 to 12 minutes, rotating dish during cooking.
Remove wrap; sprinkle with remaining cheese. Let stand until cheese melts; cut into squares.
Serves 6.