Mexican Lasagna - Perfect for any Game Day!

This is a recipe I got from my friend Heather who use to work with me. It is fabulous and super easy to make, and 3 out of 3 boys will tell you its heaven in a caserole dish*.

Preheat overn to 375 degrees

Ingredients: You can use any of your favorite Mexican ingredients; these are just what I like to use!

Package of Low Carb/Wheat Flour Tortillas

One can of black beans

1 Block pepper jack cheese

1 Block chedder cheese

1 can enchilada sauce

1 can chopped green chilis

1 can corn

Meat: I use both ground trukey (1 package) for this and I have also used broiled pulled chicken (3 - 4 breasts)

1 cup sour cream

Fresh salsa

2 fresh avocados (squeeze a little lemon juice to enhance the flavor)

Step 1: Lightly butter or vegatable oil a caserole dish (i prefer rectangle) to ensure nothing sticks

Step 2: Layer bottom of dish with enough tortillas to cover (may have to trim and place accordingly) and spread thin layer of enchillada sauce on top

Step 3: add a thin layer of meat with the about half the green chilis

Step 4: add enough of both kinds of cheeses to cover meat layor

Step 5: Spread a thin layer of sour cream on the next layer of tortillas and place sour cream side down onto the previous layor, then spread top with enchillada sauce

Step 6: add corn and black beans

Repeat Steps 4 & 5

Repeat Steps 3-5, then top with cheese

Baking Instructions: Cover with foil and bake for 30 minutes. Uncover, and bake for 10 more or until cheese is golden brown and bubbly. Serve with fresh salsa and avocados and your favorite tortilla chips. Also freezes well :)

*Derek Bunyard, Dustin Sherwood, Mike McCarthy