Mexican Lasagna

Ingredients

• 3 ¼ cups marinara sauce
• 18 Tropical Corn Tortillas (approximately)
• 2 cups blended or canola oil to fry tortillas
• 1/4 cup olive oil for vegetables 
• 1 cup green peppers cut into small pieces 
• 1 cup onion cut into small pieces 
• 1 cup yellow corn
• 3 cups boiled shredded chicken breast, 2 chicken breasts (or 4 medium size)
• 1 ½ cups Tropical Crema Mexicana 
• 6 cups Tropical Shredded Mexican Blend
• Salt and pepper to taste

Preparation

1. Preheat the oven to 350 degrees,
2. Place the chicken breasts in a large pot.  Add enough water to cover. Cover the pot and bring to a boil. Reduce heat to a gentle boil, cooking for 15 minutes or until the breasts are not pink anymore. Remove chicken from the pot, let cool and shred with two forks. Set aside. 
3. In a large pan over medium-high heat, add 4 tbsp of olive oil and heat. Add the green peppers, onions, corn and cook for about 2 minutes seasoning with salt and pepper. Remove from heat and let the veggies cool down.  
4. Heat 2 cups of blend or canola oil in a medium deep skillet. Once the oil is hot, place one tortilla at a time and fry, flipping halfway once it’s lightly golden brown. Place the fried tortillas on a paper-towel lined plate to soak up the extra oil. Set aside.
5. Spread 1/4 cup of marinara sauce on the bottom of a baking dish and cover with a layer of corn tortillas. Tear some tortillas to fit any empty spaces to cover the entire bottom of the pan. Making layers, add 1 cup of the sauteed vegetables, top the veggies with 1 cup of shredded chicken, 2 cup of Mexican Natural Cheese Blend, and 1/2 cup of Crema Mexicana. Add a second and third layer of fried corn tortillas and other ingredients, repeating the process. 
6. Top with more Mexican Natural Cheese Blend.
7. Bake in the preheated oven, 20 to 25 minutes or until the cheese has melted.