Mexican Lasagna

Mexican Lasagna

• 4 tablespoons of oil (I prefer, olive, coconut or avocado)
• 1.5 pounds of boneless, skinless chicken breasts or ground beef
• 1.5 tablespoons of taco seasoning
• 8-10 oz jarred taco sauce (I used Old El Paso, it’s gluten free)
• 1.5 – 2 cups of beans (You can use black, white, red, whatever you prefer or have on hand)
• 2 cups sweet corn (preferably NON-GMO)
• 1 medium sweet onion, diced
• 1.5-2 cups of yellow, red, orange and green sweet peppers, diced
• 1 – 4.5 oz jar of chopped green chilies
• 1 jalapeno, diced (optional)
• salt and pepper, to taste
• about 10 flour tortillas
• 1.5 cups shredded Monterrey jack cheese
• 1.5 cups shredded sharp cheddar cheese
• black olives, green onions, chopped tomatoes, sour cream, guacamole, salsa for toppings (optional)

Preheat oven to 400°F. Season chicken on both sides generously with salt and pepper and a portion of the taco seasoning. Preheat a large skillet over medium high heat. Add 2 tablespoons of the oil. Add chicken and cook about 3-4 minutes per side, or until chicken is cooked through.