Mexican Lasagne

Directions

1. Chicken (you can substitute beef, or previously prepared pulled pork)
2. Layer One: Pat chicken dry. Cut up the chicken and apply about 1/4 cup of dry rub, or to taste. Place 2 T of olive oil into a saute pan, on medium high heat. Add the chicken and saute with onion, until browned. Add salsa and some of the red or green sauce. Cook for an additional 5 minutes or so, and cool. Shred the chicken with 2 forks. Add sliced black olives to the chicken mixture.

1. Black Beans
2. Layer Two Place beans, dry rub, salsa and red or green sauce into a medium saucepan, on medium low heat. Use a potato masher to break up the beans into a smoother consistency. Let cool.
3. Heat oven to 350 degrees Assemble Lasagne in a 9" x 13" pan. Cut 15 tortillas in half. Place red or green sauce in a large bowl. Place 10 halves in sauce, making certain that the tortillas are covered with sauce. Place the cut ends of the tortilla against the wall of the pan. Place 3 more tortillas in the sauce and place on the bottom of the pan, leaving no gaps. Place half of the beans over the tortillas and spread across the entire bottom surface. Sprinkle half of the chicken over the beans evenly, and 1/3 of the grated cheese. Place halved (10) and 3 whole tortillas in sauce on top of the beans, chicken and cheese layer. Then add a layer of the last of the beans, then the chicken, then the grated cheese. Apply another layer of tortillas that have been soaked in the sauce; 10 halves and 3 whole. Pour the leftover sauce and sprinkle the last of the cheese over the entire lasagne. Place in the oven for 30 minutes. Buen apetito!