Mexican Lasagna - ole`

One of Jason's favorites...and soooo very easy.

Susan's Sensational Mexican Lasagna

Preheat oven to 350’

13 X 9 inch pan

Lg jar of picante sauce

1 - 15 ounce can of tomato sauce

1 can of chopped green chiles

15 lasagna noodles (3 extra, just in case), cooked until al dente

2 rotisserie chickens, meat taken off the bones and shredded

1 - 15 ounce can of black olives, sliced

1 large onion, sliced very thin with rings separated

1 large green pepper, julienned

5 cups mixed cheese, shredded (2 cups Cheddar, 2 cups Monterrey Jack, 1 cup Mozzarella)

Mix the picante sauce, the tomato sauce and the chiles

Place enough sauce in the bottom of the baking dish to moisten it (about ½ cup)

Line the dish with 3 – 4 lasagna noodles, 

spread with 1/3 of the shredded chicken,

1/3 of the onions, 

1/3 of the green peppers

1/4 of the cheese

1/4 of the remaining sauce

Repeat layers, ending with noodles and cover with remaining sauce

Cover with tin foil and place on a baking sheet to catch any liquid that may bubble out

Bake for 1 hour, uncover and turn the broiler on

Spread the remaining cheese over the top and place back in the oven until the cheese is melted and bubbling

Let stand for 15 minutes before cutting.