Mexican Lasagna

12 oz. cooked chicken, about 3 cups (we like shredded and seasoned with salsa, cumin and chili powder)

1 c. sour cream

1 c. shredded Monterey Jack cheese

1 c. shredded Cheddar cheese

1/2 c. salsa

1 (4 oz.) can chopped green chiles

2 Tbsp. chopped fresh cilantro

1 tsp. ground chili powder

1/4 tsp. cayenne pepper, optional

8 (6-inch) corn tortillas, cut into 6 wedges

Preheat oven to 350. Spray an 11x7 inch baking pan. In a large bowl, combine chicken, sour cream, 3/4 cup Monterey Jack cheese, 3/4 cup cheddar cheese, salsa, chiles, cilantro, chili powder, and cayenne pepper.

Arrange half of the tortilla pieces in the bottom of the baking pan, overlapping pieces slightly to cover the bottom. Top with half of the chicken mixture. Layer the remaining tortilla pieces and spoon over the remaining chicken mixture. Top with the remaining cheese.

Cover with foil and bake for 30 minutes. Uncover and bake for 30 minutes more.

Makes 4+ servings