1 package of large flour tortillas
2 cups of chopped cooked chicken, turkey or pork
2 - 2 1/2 cups co-jack cheese or mixture of medium cheddar and Monterey jack cheeses – divided
1 cup sour cream – divided
1/2 cup mild salsa – divided
3 sliced scallions (green onions)
1/4 cup lightly packed fresh cilantro leaves or 1 tsp dried cilantro
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
PAM or other nonstick cooking spray, or oil

Mexican Lasagne

1. Preheat oven at 350 degrees.
2. Spray 9 1/2" * 13" glass pan with nonstick cooking spray, or lightly oil.
3. Cut tortillas into 8ths. Place on plate, cover with plastic wrap and set aside.
4. Mix 1/4 cup of salsa with 1/4 cup sour cream. Line glass pan with this mixture. Set pan aside while mixing the meat and cheese filling.
5. For meat and cheese filling, combine all of the remaining ingredients expect reserve 1/2 cup cheese. Stir to mix well.
6. Place l layer of cut tortillas on top of the sauce in pan. Cover with 1/3 of the meat and cheese filling. Continue layering in this way, ending with the meat and cheese. If there is not enough meat and cheese to completely cover the top, sprinkle with the remaining 1/2 cup cheese.
7. Cover with foil. Bake 40 minutes. Remove foil. Continue baking for 10 minutes until cheese starts to bubble around the edges of pan.
8. Remove from oven and serve with fresh in-season fruit, green vegetable such as broccoli, asparagus, green peas, etc., corn chips and salsa.
   Serves: 6
   Preparation time: 1 hr 30 min.