Mexican lasagna recipe.

By request, here is the recipe for mexican lasagna. I can't take the credit, though. This recipe is compliments of my dear friend, Jenny, who is great in the kitchen and a wonderful mom. Not to mention the kind of friend who stays up very late with you helping you decorate your kid's birthday cake after working all day and driving 4 hours to your house. Yeah, she's great. So - here's the recipe, though I have adapted it just a little to suit our taste buds.

Package of chicken breasts

2 cans of Mexican Rotel tomatoes

1/3 cup cilantro (get fresh, not dried - it makes the recipe)

1 can cream of chicken soup

2 cups shredded mexican cheese blend

1 can black beans, rinsed and drained

1 package 10 inch tortillas

1 tsp. cumin

1. Boil the chicken breasts until cooked through. Shred with a fork.

2. Chop cilantro.

3. Drain almost all the liquid off both cans of Rotel, otherwise it's soggy.

4. Mix together all the ingredients except the tortillas and cheese.

5. Spray a glass baking dish* with Pam. Layer tortillas, then a 1/3 of the filling, then sprinkle with cheese. After three layers, end with tortillas, kinda smoosh it down and sprinkle cheese.

6. Bake at 350 for 45 minutes. (Our oven sucks, if yours doesn't, check it after 30 minutes, it might be ready.)

7. Serve with sour cream and more fresh cilantro.

*I don't think this recipe makes for particularly great leftovers, as it tends to get a little soggy on the bottom. What I usually do is use 8x8 pans, make two and put one in our deep freeze. This way, there aren't leftovers that sit in the fridge uneaten and some night when I am too busy lazy to cook, we have something at the ready. Keep in mind, there are only 2.5 of us to feed. If your family is bigger, you probably just want to make one.

Enjoy!