Dump-and-Bake Mexican Lasagna

Name: Dump-and-Bake Mexican Lasagna
Yield: 4-6 servings
Ingredients: 2 cups diced, cooked chicken; 1/2 cup frozen diced onion (or about 1/2 of a small onion, diced); 1/2 cup finely-diced sweet bell pepper (any color is fine); 1 (14.5-ounce) can petite-diced tomatoes, drained; 1 (10 ounce) can enchilada sauce (or can substitute with 1 1/4 cups taco sauce for a mild, kid-friendly option); 1/4 cup sliced olives, plus extra for garnish; Pinch of salt; 1 1/2 cups (6 ounces) shredded cheddar cheese, divided; 1 cup small curd cottage cheese (or can use an equal amount of ricotta cheese); 1 egg, beaten; 6-8 corn tortillas; 1/2 cup crushed tortilla chips; Optional garnish: sliced green onions, diced avocado, halved cherry tomatoes, sour cream

Dump-and-Bake Mexican Lasagna was pinched from <a href="https://www.theseasonedmom.com/dump-bake-mexican-lasagna/" target="_blank" rel="noopener">www.theseasonedmom.com.</a>

INGREDIENTS

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2 cups diced, cooked chicken

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1/2 cup frozen diced onion (or about 1/2 of a small onion, diced)

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1/2 cup finely-diced sweet bell pepper (any color is fine)

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1 (14.5-ounce) can petite-diced tomatoes, drained

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1 (10 ounce) can enchilada sauce (or can substitute with 1 1/4 cups taco sauce for a mild, kid-friendly option)

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1/4 cup sliced olives, plus extra for garnish

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Pinch of salt

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1 1/2 cups (6 ounces) shredded cheddar cheese, divided

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1 cup small curd cottage cheese (or can use an equal amount of ricotta cheese)

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1 egg, beaten

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6-8 corn tortillas

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1/2 cup crushed tortilla chips

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Optional garnish: sliced green onions, diced avocado, halved cherry tomatoes, sour cream

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