Cheesy Tortilla Lasagna - cooking recipe

Ingredients

1 lb ground beef, browned and drained of grease or
1 rotisserie-cooked chicken, shredded
1 cup roma tomato, chopped
1 cup zucchini, chopped small
1 (15 ounce) can black beans
1 (10 ounce) can enchilada sauce
8 ounces low-fat sour cream
1 (1 1/4 ounce) packet taco seasoning
8 flour or 8 corn tortillas
2 cups shredded cheese (monterey jack or any you prefer)

Preparation

Heat oven to 375.
Spray or line with aluminum foil a 13x9 glass baking dish.
Combine tomatoes, zucchini, beans and beef or chicken.
Pour 2 tablespoons of enchilada sauce in bottom of baking dish.
Set aside 1/3 cup enchilada sauce.
Combine remaining enchilada sauce, sour cream and taco seasoning; mix well.
Arrange tortilla pieces on bottom of dish halve or quarter as needed to give you a solid base.
Pour half of vegetable, bean, meat mixture over tortilla pieces.
Sprinkle 2/3 cup cheese.
Spoon half of sauce over cheese.
Repeat these layers
The top will consist of 2/3 cup cheese and the 1/3 cup enchilada sauce you reserved earlier.
Cover with foil and bake 30-35 minutes at 375.
Let stand before serving.