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My son's girlfriend brought over a sample of a dish she made one night and it was really good so I asked for the recipe and then tried it for the first time the other night. My family loved it! It's called Mexican Lasagna. Ingredients: 18 Corn Tortillas (6 inch size) 3 cups of cubed cooked Chicken Breast 1 can of whole pinto beans, rinsed and drained (16oz can) 1 can of whole black beans, rinsed and drained (16oz can) 2 cups of prepared chunky salsa 1 1/2 cups of sour cream 1 large green pepper, chopped 1 can of whole kernel corn, rinsed and drained (16oz can) 1 small can of sliced ripe olives, drained 1 1/2 cups of shredded Monterey Jack cheese 1 1/2 cups of shredded Cheddar cheese Preheat oven at 350 degrees. Grease a 13-in. x 9-in. x 2-in. baking dish. In a bowl mix the chicken with the salsa and sour cream until coated completely. In another bowl mix the beans/corn/green peppers/olives. In the baking dish arrange 6 of the tortillas along the bottom of the dish, overlapping if needed. Top with 1/3 of the chicken mixture. Top with 1/3 of the corn, beans, green pepper and olives. Top all of that with 1/3 of the cheeses. Repeat these layers twice until everything is in the baking dish. The top layer should be the final 1/3 of cheese. Cover and bake at 350 degrees for about 25 minutes. Uncover and bake for 10-1 minutes longer or until the cheese is melted and dish is heated through. Let stand for 10 minutes before serving. Makes 8 servings. Can be doubled if desired. This dish is really very easy and really delicious! Enjoy!