mexican lasagna

1 hour, 5 minutes

1 pound chicken*
1/3 packet of taco seasoning
12 ounces tomatillo sauce
12 ounces red enchilada sauce
12 corn tortillas
2 cups shredded mexican cheese
12 ounces black beans, cooked or canned
8 ounces corn kernels, frozen
1 small can green chilies, diced
8 ounces white onion, chopped

garnish with any/all: green onion, sour cream, avocado, tomatoes, lettuce, salsa

* vegetarian option: leave out chicken all together or add seitan, green peppers or extra beans. I have even used the morningstar "chicken" strips before.

preheat oven to 350. cut chicken in to 1 inch pieces. cook in a lightly oiled sauce pan until just done. toss with the taco seasoning. chop onion. add to chicken, along with beans, corn and green chilies. set aside. in a casserole dish, pour just enough of each the green and red sauce to cover the bottom. add a layer of corn tortillas. (if you'd like, you can break the tortillas in half to eliminate so much overlap, which will create a thinner layer of tortillas.) add a layer of the chicken mixture, followed by a layer of cheese. repeat layers until you are about an inch from the top of the dish. add one more layer of tortillas, a layer of sauce and a layer of cheese. cover and bake for 30 minutes. remove lid and broil on high for 10 additional minutes. let rest 5-10 minutes. garnish and serve.

**can be prepared in advance and refrigerated until ready to cook. cooking time may be slightly longer.