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Mexican Lasagne [aka MexiLas]

2 cups cubed cooked chicken
1 package Schilling Taco Seasoning Mix [low sodium]
1 8oz can tomato sauce
[1 cup frozen corn]
[1 can black beans]
[¼ teaspoon cinnamon]
[1 can small olives]
1 tablespoon brown sugar
3 tablespoons vinegar
2 tablespoons Worcestershire sauce
½ cup catsup
1 cup water
6 soft tortillas
1 cup grated cheddar cheese [or grated mixed mexican cheeses]
1 cup commercial sour cream
Schilling parsley flakes

In saucepan combine chicken, seasoning mix, tomato sauce, brown sugar, vinegar, Worcestershire sauce, catsup, corn, black beans, olives, and water. Bring to a boil. Simmer 30 minutes. Pour 1/3 of the sauce into 12 x 7 ½ x 1 ¾ -inch baking dish; cover with 2 tortillas, ½ of the cheese and half the remaining sauce. Repeat layers, ending with tortillas. Spread sour cream evenly over surface and sprinkle with paprika. Bake in 350°F oven 25 minutes. Sprinkle with parsley flakes. Makes 6 servings.

(stolen out of "Sauce-iology From the Schilling Division of McCormick & Co., Inc.")

This is the totally awesome casserole my mom used to make on special occasions. She gave me the original booklet a couple of years ago and it's delightfully retro, from the early 70's. When I went away to college, I copied it down by hand and took it with me. I've made some additions (the bits inside the brackets) that make it more of a meal-unto-itself rather than just a main dish. Now I make it for friends and gamers on special occasions. I've never made it in this small of a batch because the leftovers taste even better.


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