El Pollo Mexican Lasagna

A unique combination of Tex-Mex flavors that is mouth-watering. This recipe has spread like wild-fire among my friends and extended family members. The addition of fresh cilantro is wonderful, but I usually don't have any on hand and the dish is fine without.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2 -3  cups  shredded  cooked chicken
• 24  ounces salsa
• 5 (8 inch)  flour tortillas
• 15  ounces  refried beans (fat free is good)
• 2  cups  shredded cheddar cheese
• 1⁄4 cup  chopped fresh cilantro (optional)
•  sour cream

Directions

1. Heat oven to 350° and grease 9 x 12 baking dish.
2. (Optional) Combine salsa and cilantro in medium bowl.
3. Tear tortillas into pieces (approx 2 inches square).
4. Spread 1/2 cup of salsa mixture in bottom of dish and cover with 1/2 of the tortilla pieces.
5. Dot 1/2 of the refried beans over the tortillas.
6. Layer 1/2 of the chicken and 1/2 of the cheese.
7. Top with remaining salsa mix and repeat layering of tortillas, beans, chicken & cheese.
8. Bake uncovered 30 minutes or until cheese is melted.
9. Serve with sour cream.
10. Note: To prepare cooked, shredded chicken, I bake boneless chicken breasts for 35 minutes at 350 degrees. Cool and pull apart with fork or fingers.