Mexican Lasagna

Or Tacolasagna. I was watching Rachel Ray's 30 Minute Meals while ironing the other day. She was making what she called "Tacozanga". I thought to alter it a little for my family's tastes. Here's my recipe:


1 Tablespoon vegetable oil
1/4 cup chopped onion
5 chicken breasts
1/4 chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1 bay leaf
cayenne pepper to taste
jalapeno pepper to taste
salt and black pepper to taste
cheddar cheese
1 29 oz can tomato sauce


Tortilla shells


In large skillet or dutch oven saute onion in vegetable oil. And chicken and seasonings. Cook until chicken is opaque. Mix in tomato sauce and let simmer until chicken will shred. Shred chicken with two forks. 
Using a 13x9 casserole or lasagna pan sprayed with cooking oil to help prevent sticking, build the "lasagna" by layering chicken mixture, tortilla shells sauce and cheese. End with cheese topping. You'll have to tear some of the tortilla shells, unless you choose a round casserole dish. hmm??... 
Bake at 350 for 30 until cheese is melted and sauce is bubbly. Let rest. Cut and serve with salsa and a salad.


An idea for my vegetarian friend out there, you could probably do this without the chicken. Sort of like flat enchiladas. Let me know if you try it that way.