Mexican Lasagne

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 (250 g) pkts frozen chopped spinach, thawed
• 850 g sweet potatoes, peeled & grated
• 435 g refried beans
• 1 1/2 cups cooked chicken, shredded
• 300 ml sour cream
• 1/2 cup fresh coriander, chopped
• 6 large soft flour tortillas
• 420 g sweet corn
• 2 cups tasty cheese, shredded
• 375 g chunky salsa

Recipe

• 1 preheat oven to 180.c.
• 2 grease a 10 cup baking dish.
• 3 squeeze out excess liquid from spinach and sweet potato place into separate bowls.
• 4 combine beans, chicken, cream & half the coriander.
• 5 place 2 tortillas in base of baking dish, top with layers of 1/2 each of the sweet potato, then chicken mixture, then corn and spinach, then 1/3 cheese.
• 6 repeat layers and top with tortillas and spread with salsa. sprinkle with remaining coriander & cheese, cover with foil.
• 7 bake for 35 minutes uncover, bake for 15 mins more or until cheese is bubbly.
• 8 cool for 10 mins before cutting and serve with a green salad.