Mexican Chicken Lasagna

I got this recipe from a enrichment some 7 or 8 years ago. Now I've tried it with both the corn bread crumb and the wheat bread crumbs. The corn bread crumbs gives it a sweeter taste then the wheat bread crumbs so if you like that use the corn bread crumbs if not use the wheat crumbs. Either way it's good.


4 boneless chicken breasts(2-12.5 ounce cans of chicken can also be used to save on time)
1 - 5 ounce can of chopped mild green chilies
1 - 4.5 ounces of chopped black olives
1 cup of bottled salsa
1 teaspoon of minced garlic
1 cup of sour cream
2 cups of cornbread or wheat bread crumbs
4 flour tortillas

1. Preheat oven to 350. 
2. Cook and shred the chicken.
3. In a large bowl, mix the chicken, salsa, chillies, garlic, olives, and sour cream.
4. Cut the tortillas into 2 inch strips. 
5. Place half the tortilla strip in the bottom of a greased 9x13 inch baking pan.
6. Layer half of the chicken mixture over the tortilla strips.
7. Sprinkle with half of the cornbread crumbs, and then half of the cheese. 
8. Layer the remaining tortilla strip, cover with the rest of the corn bread crumbs and the remaining cheese. 
9. Bake in the oven for 25 minutes. Serve. 

Tip: I have often used two 12.5 ounce cans of chicken as a time saver for this meal.