Mexican Lasagna

Ingredients:

• 4 cups shredded chicken (poach chicken in water, shred when still warm)
• 1 cup shredded cheddar cheese
• 1/2 cup sliced green onion
• 2 cups sour cream
• 1  tsp cumin powder
• 1 small can diced green chilies or jalapenos (or to taste)
• 1 (12 ounce) jar mild or medium salsa
• 8 (8-inch) flour tortillas
• 1/2 cup shredded cheddar cheese

Directions:

1. Heat oven to 400º
2. In a large bowl, stir together shredded chicken, 1 cup cheese, green onions, sour cream, chilies and cumin.
3. Pour 1 cup salsa into 8 inch pie pan.
4. Lay one tortilla in salsa, coating one side lightly.
5. Place tortilla, salsa side down in a greased round deep casserole.
6. Spread 1/2 cup chicken mixture on top of tortilla.
7. Repeat with three tortillas coated in salsa and chicken mixture.
8. Spread with 1/2 cup salsa.
9. Continue layering tortillas and chicken mixture ending with tortilla.
10. Top with any remaining salsa and 1/2 cup shredded cheddar cheese.
11. Cover, bake for 35-40 minutes or until heated through.
12. Let stand 10 minutes; cut into wedges.  Serve with additional salsa.