El Pollo Mexican Lasagna - cooking recipe

Ingredients

2 -3 cups shredded cooked chicken
24 ounces salsa
5 (8 inch) flour tortillas
15 ounces refried beans (fat free is good)
2 cups shredded cheddar cheese
1/4 cup chopped fresh cilantro (optional)
sour cream

Preparation

Heat oven to 350\u00b0 and grease 9 x 12 baking dish.
(Optional) Combine salsa and cilantro in medium bowl.
Tear tortillas into pieces (approx 2 inches square).
Spread 1/2 cup of salsa mixture in bottom of dish and cover with 1/2 of the tortilla pieces.
Dot 1/2 of the refried beans over the tortillas.
Layer 1/2 of the chicken and 1/2 of the cheese.
Top with remaining salsa mix and repeat layering of tortillas, beans, chicken & cheese.
Bake uncovered 30 minutes or until cheese is melted.
Serve with sour cream.
Note: To prepare cooked, shredded chicken, I bake boneless chicken breasts for 35 minutes at 350 degrees. Cool and pull apart with fork or fingers.