Mexican Lasagna With Chicken

8 corn tortillas
2 roasted skinless chicken breasts (oven roasted or rotisserie from the market)
1 can (4 oz.) green chilies
1 small can sliced olives
2 cans (15 oz.) fire roasted tomatoes (or chili-style)
2 cans (1 5oz.) “drained & rinsed” pinto beans
1 tablespoon extra virgin olive oil
1 tablespoon cumin or to taste
1 tablespoon chili powder or to taste
2 cups “low-fat” Mexican-style cheese (pre-shredded package)
2 fresh “peeled & chopped” onions
2 fresh “peeled & minced” garlic cloves

In a large skillet over medium heat, add olive oil and then sauté the garlic and onions for several minutes. Stir in the tomatoes, chilies, beans, cumin, and chili powder. Allow all these ingredients to simmer (occasionally stirring) for approximately 20 to 25 minutes.

Remove the breast from a rotisserie baked chicken found at your local supermarket. Take off the skin and cut the chicken into chunks. Now, in a 13 x 9 x 2-inch baking pan, spread a thin layer of the bean mixture, top with some chicken, and finish topping with cheese. Cover this layer with 4 tortillas, more beans, chicken, and a cheese topping. Repeat this entire process to make one more layer. After the final topping of cheese, sprinkle sliced olives to taste. Cover the baking pan with foil.

When cooking, the pan should be placed on a center rack in the oven. Cook for 30 to 35 minutes.

Cut this Mexican lasagna and serve.

Diva Tips:

• This dish is marvelous with no meat, too.
• Using the rotisserie store-bought chicken is easy, but ground beef, pork or other cuts of beef are fabulous substitutes.
• Pairs well with a crisp family style salad.