The other day, I created a Mexican lasagna from a few things I had in the fridge. I had no idea how it would turn out, but it was a big hit around here. It’s light but it’s filling and pretty easy so I thought I would share. 

1-2 pounds boneless, skinless chicken breasts

Oven ready lasagna noodles

8oz. salsa

10oz can enchilada sauce

1 bag frozen sweet corn thawed and drained.

2 cans sliced black olives, drained

1 package shredded Mexican cheese

Heat oven to 400 degrees. Dice chicken into bite sized pieces and place in a large nonstick pan. Over medium high heat, cook chicken until no longer pink. Add salsa, enchilada sauce, corn and olives. Reduce heat and cover. Meanwhile, spritz cooking spray into an 8 inch square pan and spread around to cover bottom and sides. Place two noodles in the pan and cover with part of the chicken mixture. Sprinkle with part of the cheese and repeat layers until pan is full ending with chicken mixture. Cover with foil and bake for 35 minutes. Remove foil and sprinkle with remaining cheese. Bake uncovered for additional five minutes, or until cheese has melted. Remove from oven and allow to cool for five to ten minutes. Slice and serve. Makes six servings.

For extra spiciness, use medium or hot salsa. Diced jalapenos can also add heat and flavor.