Mexican Lasagna

I can throw things together for dinner very easily and have it turn out great most of the time. I love to cook and come up with a cool recipe easier than I can with baking. Usually I throw things together without measuring but since I started my blog and when friends as for recipes, I try to get a close to exact measurement. My friend Kerri introduced me to enchilada pie a year ago but that had cheese in it so I had to tweak some ingredients. She told me you just through any vegetable in that you want and she was right. I originally used ground turkey but tonight I decided to try chicken marinated in red enchilada sauce. My family's version had cheese in it without olives because my crazy husband cannot stand olives and I am off dairy.

Ingredients:

• 1-2 28 oz can La Victoria Red Enchilada Sauce (according to the Hormel foods website this product is gluten free). I only used one can but next time I will use 1 1/2. 
• 2 large chicken breast cooked and shredded (mine were super extra large)
• 2 green peppers, chopped
• 1 red pepper, chopped 
• 1 medium onion chopped (i put in raw but next time I will sauté first) 
• fresh spinach (I don't know exact amount since I buy the large bag from Costco, but a 10oz bag should do it)
• 6 oz can olives (I bought mine whole and then sliced)
• 18 small yellow or white corn tortillas (Mission's website states they are gluten free)

What I did:

• Mixed together the enchilada sauce and the shredded chicken and put it in the fridge to marinate for 2 hours. Use enough enchilada sauce to coat the chicken and save the rest for the casserole (see picture below)

Layers :

• spread a thin layer of enchilada sauce in an 8x10 casserole dish (I used a 9x13 but it wasn't deep enough)
• cover and layer with 6 corn tortillas (see below for picture)
• layer 1/2 chicken mixture
• layer small amount of spinach & red and green peppers & olives & onion
• layer 6 corn tortillas (I had to press down on the tortillas and push the ingredients into the pan)
• layer rest of the chicken mixture
• layer 6 corn tortillas
• layer spinach & red and green peppers & olives & onion
• drizzle with about a cup of enchilada sauce (I did not do this because I did not have enough sauce leftover. I would do this because when baking it dries out the vegetables and corn toritllas on top without it and I think using it would make up for not using cheese)
• Cover with cheddar and mozzarella cheese, if desired
• I covered with foil and baked at 350 for 30 minutes

You can layer this dish however you want and it should still come out tasting great!

What it looked like after baking (yes
                                                       all the veggies were soft)