With roast chicken leftovers you can make what I like to call, “Mexican Lasagna”.
Ingredients
1 breast roast chicken lightly shredded (medium sized pieces, 1-2” on long side)
6 corn tortillas
3 oz shredded Mexican blend cheese
1 yellow onion, diced
1 can pinto bean 8 oz (rinsed)
3 oz sliced olive
16 oz pasta sauce
½ teaspoon Italian seasoning, (I like Kroger’s Italian Seasoning)
Salt to taste
Hight heat 1 tsp oil in frying pan, add onions and cook for 2 minutes. Then add chicken and stir-fry for 5 minutes. While mixture is cooking, add Italian seasoning and salt to taste.
Preheat oven to 330 degrees F ( 165 degrees C)
To assemble, spread 8 oz of pasta sauce in the bottom of a 9x13 inches baking dish. Arrange 3 tortillas over the sauce. For the first layer of tortillas, spread cheese, half of the shredded chicken, pinto beans, half of olives. Repeat for each additional layer.
On top add 8 oz of a pasta sauce, cheese and olive.
Bake in preheated oven for 30 minutes. Cool for 5 minutes before serving.
Enjoy. Let me know how it come out.