This recipe, a combination of many I've researched over the Internet, is a great alternative to the traditional baked pasta version. It is spicy, cheesy, and loaded with protein. I only used 3 tortillas for this dish, but you can use more, cutting them in half to fit inside whatever baking dish you use. My only suggestion would be to make a small casserole for dinner, as the tortillas tend to get soggy if reheated. It's best to eat this freshly made, which shouldn't be a problem, since it's really good!
Mexican Style Lasagna
3 - 8-inch flour tortillas
3 boneless chicken breasts
Cajun blend or taco seasoning
1 medium onion, chopped
1 can black beans, drained (15 oz)
1 small can refried beans, vegetarian
1 large jar of your favorite salsa
2 cups shredded Colby cheese
2 scallions, chopped
Rinse chicken breasts and pat dry. Sprinkle poultry (both sides) with Cajun seasoning and set aside. Preheat oven to 350 degrees, and lightly grease a small casserole dish. (A small round one works great if you have it).
Fire up the outdoor grill, and cook the chicken till it's done.