Feed 'em Fridays - Cheesy Chicken Tortilla Lasagna

My favorite part of blogs and Pinterest, is the food.  Recipes, mouth-watering pictures and review of recipes.  Since its a goal of mine to start trying new recipes more regularly, I thought I'd try and make it a regular feature on the blog.  Most of my dishes will be kid friendly but I may throw a few surprises in the mix too.

This week, I put on my apron and tried a new recipe called Cheesy Chicken-Tortilla Lasagna. I found it in one of the many cooking magazines that get delivered but I rarely have a chance to open, let alone cook from.

INGREDIENTS:
     1 can of enchilada sauce
         (I used a mild in hopes of feeding this to my kids)
     2 cups of chopped plum (Roma) tomatoes
         (I used whatever looked best at the store that day)
     2 cups of cubed cooked chicken
     8 medium green onions, finely chopped
     1 can of black beans, drained and rinsed
     1 cup of Southwest ranch veggie dip*
     8 corn tortillas (6") cut in half
     1 1/2 cups of shredded Mexican cheese
         (I used a full 2 cups)
     1/4 cup sliced olives
     2 TBSP of chopped fresh cilantro (I omitted)

* this can be substituted with 1 cup sour cream mixed with 1 TBSP of taco seasoning but I used the real thing since I didn't see the note until I was home with all the groceries.

ON TO THE COOKING:

First, preheat the oven to 375 degrees.  

Spray a 13x9 inch glass baking dish with cooking spray 

and spread about 2 TBSP of enchilada sauce in the bottom.

In a medium bowl, mix tomatoes, 

chicken, onions, and black beans.

In another bowl, mix the enchilada sauce and veggie dip.

Blend well.

Take half of the tortillas and cover the bottom 

of your pan. This was my arrangement.

Spoon half the chicken mix on the tortillas, 

then add 1/2 cup cheese

and top with about half the sauce mixture.

Then repeat - add a layer of tortillas, 

chicken mix, cheese and sauce.

Cover with foil and pop in the oven for about 

40-50 minutes or until bubbly.

Then remove foil, add remaining cheese and olives 

and return to the oven.

Bake for an additional 5-10 minutes 

or until everything is melty and delicious looking.

Then here comes the hard part.  

Let sit and set for a few minutes.

I did not do this which is why you don't have a nice, on the plate, ready to eat shot.

Mine came out looking like a mess but it was delicious.

The kids weren't so excited about this meal but really, with the moods they were in, I could have served their favorite foods and they would have complained.  But it's okay - it was more for me and the hubbs.  All we have is two good size pieces leftover for tomorrow so I'd say that we enjoyed it.   

So that's one of the ways I attempted to feed'm this week.  I hope you enjoyed it and if you try the recipe, let me know what you thought.

PS - the leftovers reheated very nicely and it was great the second time around too.