Mexican Lasagna

Ingredients

6 whole wheat tortillas

1 lb chicken breast - sliced or diced

1 4-oz can green chilies

1/2 can fat-free refried beans

1 can black beans (drained & rinsed)

1 can no salt added corn (drained & rinsed)

4 cups reduced-fat mexican cheese

2 cups salsa

1 small green onion

Herbs & spices to taste: cumin, chili powder, oregano, garlic powder, salt, pepper

Directions

1. Preheat oven to 375 degrees
2. In a skillet, cook the chicken with the herbs and spices. Once the juices run clean, add the green chilies. Set aside.
3. In a large glass baking dish, lay two tortillas flat to cover the bottom and spread the refried beans over them. Spread half of the chicken over the bottom and cover with one-third of the cheese. Lay down two more tortillas and cover with the black beans and corn. Add remaining chicken and another one-third of the cheese. Cover with the remaining two tortillas. Spread salsa over the tortillas and then cover with the rest of the cheese. Sprinkle green onions on top.
4. Place in oven and bake until cheese browns and it is warmed throughout (about 35 minutes).