1 Store bought whole rotisserie chicken
1 L. Can of green enchilada sauce
2 c. Shredded monterey jack cheese
1 Can pinto beans
14 Corn tortillas
Serving Size: 6
Preheat oven to 375*.
Shred 1/2 the rotisserie chicken into small pieces and set aside. Drain and rinse beans and set aside. Coat bottom of casserole dish with enchilada sauce. Microwave corn tortillas until soft. I put them in a plastic ziplock back, unsealed and nuke them for about 2 minutes.
Layer 5 corn tortillas on the bottom of the casserole dish and then add a thin layer of the shredded chicken on top of the tortillas. Add some beans and then cheese. Add small amount of enchilada sauce to maintain moisture on top of cheese, chicken and beans. Add another 5 layers of corn tortillas and add the rest of the chicken, beans, cheese. Again, add a small amount of sauce to maintain moisture and then cover the last layer with the remainder of the tortillas. Add the rest of the enchilada sauce over the top layer, making sure that all of the tortillas are covered with sauce.
Cover with aluminum foil and bake for 30 minutes. Pull lasagna from the oven and remove the foil and add a layer of cheese on top. Continue to bake for another 30 minutes.
Remove from oven when cheese on top is desired doneness. Some like crispy cheese, others like it soft and gooey. 30 minutes will give you the gooey but firm texture.
Let rest for 10 minutes to cool and set.
Scoop out desired amount and top with cilantro, sour cream and preferred hot sauce.
Cook Time: 1.5 hours