Conquistador Lasagna

While attending some sort of soiree, and being moderately unimpressed with the food trucked in from more than a few (mostly chain) resturants, a local taco stand had a lonely table in back and was serving up slices of this delicious meal. After a few attempts, it was decoded, and the delicious discovery is now mine whenever I am so inclined to make it. As easy to prep as a casserole, and when made in tangent with a double batch of the Mexi-Mild Chili Sauce (http://www.recipezaar.com/375677), you have a complete meal and about a two cups of leftover sauce for the icebox.

• Ready In: 55 mins
• Serves: 12
• Yields: 12

Ingredients

• 3 1⁄2 cups  mexi-mild red chili sauce (www.recipezaar.com/375677)
• 2  teaspoons canola oil
•  cooking spray
• 1  lb chicken breast (boneless, skinless, cut into thin slices across the grain)
• 10 -12  flour tortillas (6-8 inch)
• 2  cups onions (chopped)
• 2  garlic cloves (finely minced)
• 2  jalapeno peppers (chopped)
• 1 1⁄2 cups sharp cheddar cheese
• 1 1⁄2 cups monterey jack cheese (shredded)
• 1  tablespoon oregano
• 1  teaspoon salt
• 1  teaspoon paprika (Spanish)
• 1  tablespoon cumin
• 2  tablespoons cilantro (dried)

Directions

1. Sweat onion, garlic, and jalapeno in about 1 t. oil over medium low heat for about 5 minutes (do not brown!); set aside.
2. Add remaining oil to pan and fully cook chicken.
3. Coat chicken with spices and cook an additional minute, then combine with onion, garlic, and peppers.
4. Spray a glass 9x13 baking dish with cooking spray.
5. Add about 1/2 cup Mexi-Mild sauce to the bottom of the baking dish.
6. Layer tortillas, chicken mixture, and a cheese (alternating cheeses on layers and reserving 1/2 cup of each cheese for the top) for at least three layers, ending with a tortilla layer on top.
7. Pour remaining sauce over the top and cover with reserved cheeses.
8. Bake at 325 for about 40 minutes.