Clean & Gluten Free Mexican Lasagna (meatless option provided)

DOUBLE THIS & FREEZE!  

Mexican Lasagna  (Serves 6-8)

• Prep Time:10 minutes,
• Cook Time: 35 minutes,
• Total Time: 45 minutes,

Ingredients

• cooking oil spray
• 6 rice tortillas, cut into quarters
• 1 large egg
• 1/4 cup organic milk or milk alternative (Unsweetened!)
• 1/4 cup FAGE Greek Yogurt (found anywhere)
• 1 cup organic salsa (I love Aldi's) 
• 1/4-1/2 can or about 1/2-1 cup of organic black beans
• 1 pound chicken breast, cooked and shredded (grass fed beef would work too!)
• 4 ounces organic valley cream cheese, 
• 2 tablespoons fresh cilantro, chopped
• 3 scallions/green onions, chopped
• 1 teaspoon kosher salt
• 2 cups blend of monterey jack and mild cheddar, divided (do NOT use already shredded cheese...read other posts as to why or just take my word for it!)  Brands recommended:  Joseph Farms-Walmart, Tilamook-Costco.

Preparation

1. Preheat oven to 350 F°.
2.  Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
3. Bake for 5 minutes, remove and set aside.
4. In a large bowl, whisk one egg. Add the milk, Fage, salsa, shredded chicken (or beef), cubed  cheese, cilantro, beans, scallions and salt. Stir to combine.
5.  Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
6. Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
7. Bake uncovered for 35 minutes.
8. Serve.

NOTE:  THIS IS A GREAT FREEZER MEAL.  I buy disposable pans from the Dollar Tree (3/$1).  I make lots and lots and then end up freezing about 6 pans or so.  I always recommend thawing overnight in the frig the night before you are ready to use.