Chicken Enchilada Lasagna

I'm rather proud of my concoction tonight. Daniel said it was "super good." Yeah, great language, but it was definitely delicious. I had boiled a chicken and deboned it tonight. I started gathering things to make chicken enchiladas. I shredded 1/2 a 1lb cheese block, boiled some rice in chicken broth, and grabbed a can of pinto beans. When I started to make the enchiladas, I thought a lasagna kind of meal sounded like fun. Guess it was worth trying cause it turned out great. Here's my recipe of sorts.

Chicken Enchilada Lasagna

1 boiled fryer hen, deboned

1 pkg of chicken taco seasoning, you'll only use 1/2

1 can pinto beans, drained & rinsed

2 cups shredded Cheddar cheese

1 small can enchilada sauce

1 pkg of 10 tortillas, you'll use 8 of them

2 cups of chicken broth

1 cup brown rice

Pour brown rice in pan on stove with chicken broth. Boil as directed.

In a large bowl, combine chicken, pinto beans, cheese (save about 1/4 cup for final topping) and 1/2 of pkg of seasoning (more if you want more kick, but it will have some kick with just 1/2). Mix in rice, or leave as a side dish along with refried beans.

Tear tortillas in half. In 9x13 baking dish, first spread a thin layer of enchilada sauce. Arrange the first two tortillas (4 halves) to make the bottom layer. Spread a 1/3 of the chicken mixture on top of the tortillas. Lay down the 2nd layer of tortillas, spread another thin layer of enchilada sauce and top with next 1/3 of chicken mixture. Repeat to make a 3rd layer. Top with a 4th layer of tortillas. Top with remaining enchilada sauce and sprinkle some cheese on it.

Bake uncovered at 400 for 30 minutes.