Mexican Lasagna

Mexican Lasagna:

6 Flour or Wheat Tortillas
3 cups Pico de Gallo
1 1/2 cup Shredded Cheddar Cheese
1 Onion Medium, Chopped
1 can of Black Beans
22 oz Green Chile Enchilada Sauce
1 Sour Cream
3 Boneless Skinless Chicken Breasts


Cook chicken and cube. In a bowl, mix Enchilada sauce with sour cream. In a 9 by 13 pan, add a small layer of sauce mixture and spread evenly. Then lay flat two of the tortillas. On top of the tortillas, sprinkle half of pico de gallo, cheese, black beans, and onions. Cover with two more tortillas, then repeat salsa and cheese mixture. Add final two tortillas and cover with remaining enchilada sauce. Sprinkle cheese on the top. Preheat oven to 350 degrees and back for 30 minutes or until hot. Serves 4- 6.