This lasagna recipe is a great chicken dish, vegetables, dairy products, spices, and bread in the form of flour tortillas. It is usually a food in itself. Try it now!

Shredded Mexican chicken lasagna

1 1 / 2 teaspoon chili powder

1 teaspoon ground cumin

1 / 2 teaspoon salt

1 / 2 teaspoon ground red pepper

1 can (28-oz) crushed tomatoes

16-ounce nonfat sour cream

6 spring onions, chopped

1 can (4 ounces) chopped green chilies, drained

6-7 (8-inch) flour tortillas

3 cups shredded cooked chicken

1 can (15.5-ounce) corn, drained

8-ounce grated cheddar cheese

Sliced black olives for garnish

sliced scallion for garnish

Heat oven to 350 degrees. Mix chili powder, cumin, salt, pepper and tomatoes in a bowl. Mix sour cream, spring onion and chilli in a second bowl.

Spread 1 / 2 cup tomato mixture in a 13 x 9 x 2-inch baking dish. 2 tortillas to cover the dish. Using pieces from the second tortilla in the corner. Top with half the sour cream mixture, half chicken, half the corn, 1 cup tomato mixture and one third of the cheese. Repeat layers, then top with remaining tortillas and tomato. Sprinkle remaining cheese around the edge of pan. Bake in a 350 degree oven for 35 minutes or until bubbly. Let stand 15 minutes before cutting. Garnish with olives and spring onions.

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