Mexican Lasagna

Here is a delicious recipe that is pretty quick & very easy. I made it tonight and halved the recipe... I baked one casserole & froze the other (which is good in the freezer up to 3 months)! 

1 (9 ounce) package of chicken
1 onion, chopped
1 teaspoon garlic salt
1 tablespoon olive oil
2 (15 ounce) cans black beans, drained & rinsed
1 (24 ounce) jar of chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups cheddar jack cheese, shredded

1.) Dice your chicken & cook it fully. I like to add a little fajita seasoning to mine as I saute it!
2.) In a large bowl mix together: salsa, onion, garlic salt, olive oil, black beans & chicken.
3.) Next, take your baking dish(es) & pour taco sauce on the bottom.
4.) Layer tortillas on top of the taco sauce.
5.) Pour 1/2 (if your splitting your casserole adjust accordingly) chicken mixture on top of tortillas.
6.) Use half (again adjust accordingly) of your sour cream on top of the chicken mixture & then cover with cheese.
Repeat #'s 4-6

Cover the baking dish with aluminum foil & place in the oven at 350 degrees for 40 minutes. Take off the foil & bake for 10 more minutes. 

Make sure that if you freeze your casserole to take it out of the freezer the day before you want to eat it because it needs to thaw before you cook it! Enjoy! 

PS. Sorry that there isn't a picture... it taste better than it looks! I promise. ;)