chicken tex mex lasagna Name: kelly griffin Base: mcas beaufort Recipe: a pkg of 3 or 4 boneless, skinless chicken breast 1 can of rotel. hot or mild depending on how spicy you like it( drained) 2 bags of shredded cheese( meican style) tortilas. buritto size about 8 1 pkg taco seasoning 1/4 of a tbls red crushed peppers 1 can refried beans 2 boxes of mexican rice( make according to directions and set to the side) black olives sour cream boil the chicken until cooked all the way through then dice the chicken up put in a pan with the taco seasoning and cook according to pkg. then place chicken in large bowl and add 2 cups of the cheese in there and mix together. Add the rotel to the chicken and cheese mix. stir together. in a large baking dish layer the tortilas as if it were lasagna you should only need about 4 of the full size burritos ones to cover the bottom depending on pan size may be a few more.. then open the beans and spread only half of the can on the top of the tortialas.. after its spread, layer half of the rice on top of the beans and then half of the chicken mix on top then add some of that left over cheese on top and start all over, tortillas, i dont put beans on the second layer, rice, chicken mix and more cheese.. then top it off with black olives on top, if you like them and place foil on top bake at 350 for about 30 minutes serve with sour cream if you like.