Easy Mexican Chicken

Submitted by Karen in San Diego

"Yikes - the freezer is full of chicken. This is an easy and tasty way to serve chicken - again. It is filling enough to serve with a tossed salad. Good for two people. Double for larger family."

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 2-3

ingredients

• 4 chicken pieces, cooked
• 1⁄2 jar salsa (medium is best)
• 2 (8 ounce) cans tomato sauce
• 1 cup cheddar cheese, grated
• 6 -8 corn tortillas
• sliced olive (optional)
• chopped jalapano chile (from jar of pickled jalapanos) (optional)

directions

1. Preheat oven to 350.
2. Cook chicken and cool.
3. When cool, cut chicken from bone and shred- leave a little chunky.
4. Mix salsa and tomato sauce.
5. Add jalapanos if desired.
6. (They really make if good... honest) Layer starting with tortillas in an 8"x8" pan.
7. Add 1/3 chicken- spread around.
8. Spread 1/3 sauce over chicken.
9. Repeat two more times.
10. Cover top with cheese.
11. Sprinkle sliced olives over all.
12. Bake for 20 minutes.
13. Cut in squares like lasagna.