Cheesy Tortilla Lasagna

This recipe came from a Pillsbury cookbook and I have made it several times enjoying more and more each time. Originally it was a vegetarian dish but since our family is not vegetarian I have added meat to the recipe but one could certainly remove it.

• Ready In: 1 hr 15 mins
• Serves: 10-12
• Yields: 1 cup

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 1/4ounce) packet  taco seasoning
• 8  flour or 8  corn tortillas
• 2  cups  shredded cheese (monterey jack or any you prefer)

Directions

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