Mexican Lasagne

This is from an old issue of recipes + mag. I love the fact that this has a high vegie content and can't wait to test this out on little miss DD.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 2 (250 g)  pkts frozen chopped spinach, thawed
• 850  g sweet potatoes, peeled & grated
• 435  g  refried beans
• 1 1⁄2 cups  cooked chicken, shredded
• 300  ml sour cream
• 1⁄2 cup fresh coriander, chopped
• 6  large  soft flour tortillas
• 420  g  sweet corn
• 2  cups  tasty cheese, shredded
• 375  g chunky salsa

Directions

1. Preheat oven to 180.C.
2. Grease a 10 cup baking dish.
3. Squeeze out excess liquid from spinach and sweet potato place into separate bowls.
4. Combine beans, chicken, cream & half the coriander.
5. Place 2 tortillas in base of baking dish, top with layers of 1/2 each of the sweet potato, then chicken mixture, then corn and spinach, then 1/3 cheese.
6. Repeat layers and top with tortillas and spread with salsa. Sprinkle with remaining coriander & cheese, cover with foil.
7. Bake for 35 minutes Uncover, bake for 15 mins more or until cheese is bubbly.
8. Cool for 10 mins before cutting and serve with a green salad.