Mexican Lasagna

16 corn tortillas
2 cans refried beans
taco seasoning mix**
1 roasted chicken, pulled and shredded
1 batch Shari's salsa
1 cup chicken stock or broth*
Cavender's seasoning
2-3 packages shredded Mexican cheese blend (I used Sargento's)
1 small can diced chiles
1 small can sliced black olives
1/2 bunch of green olives
8 oz sour cream

*There was enough broth in the chicken package that I purchased.

**You could substitute ranch dressing mix (I'm going to try it another time).

Grease a 9 x 13 pan with cooking spray; set aside.

In a medium sized bowl, mix together the two cans of refried beans with 4 tablespoons of taco seasoning mix.

In a large bowl, mix together the shredded chicken with the salsa and chicken broth and 3 tablespoons of taco seasoning mix.

Pour half of the chicken and salsa mixture into the bottom of the 9 x 13 pan; spread to cover the bottom.

On top of the chicken mixture, place a layer of corn tortillas (I cut some in half to make it all fit). It's good to overlap the tortillas.

Spread half of the refried bean mixture over the tortillas. Sprinkle one package of the shredded Mexican cheese over the beans. Drop half of the diced green chiles over the pan. Sprinkle the layer with Cavender's seasoning.

Make another layer, starting with the chicken and salsa mixture, and ending with the cheese and green chiles and Cavender's seasoning.

At this point I covered the dish and refrigerated it overnight. I took the dish out of the refrigerator about one hour before baking to let it come to room temperature.

Preheat oven to 350°. Bake dish for 45 minutes. Remove from oven. Spread sour cream over the top; at this point you can take the third package of cheese (if desired) and place it on top of the sour cream. Return to oven for another 5 minutes. Remove from oven; sprinkle with chopped green onions and olives (and anything else you might like); let stand for about 10 minutes before serving.

We had this the next night and it reheated great in the microwave.

Taco seasoning mix: I had a jar of low-sodium taco seasoning mix and used it. If you want to use packets, I think the rule of thumb is that there's 2 tablespoons of mix in each packet, but check the packets to make sure that's correct.