Baja Lasagna

serves 12

16 corn tortillas
2 T oil
2 cloves garlic, minced
1 lb. boneless chicken breasts, sliced into 1 inch pieces
5 (8 oz) cans tomato sauce
1 tsp salt
 pepper to taste
2 C cottage cheese
1 (8 oz) package cream cheese
1 C sour cream
1/2 C chopped Italian parsley
2 green onions, sliced
2 (4 oz) cans chopped green chilies, drained
1 C grated cheese (mont. jack, cheddar)

Grease 2 9x13 pans. Brush both sides of tortillas with half of the oil. Set aside.
Saute garlic in remaining oil. Add chicken and brown for 7 min.
In sauce pan, combine tomato sauce, salt, and pepper.
Add chicken and simmer 30 minutes.
In a large bowl, combine cottage cheese, cream cheese, sour cream, parsley, green onions, and green chilies.  Mix until smooth.
Preheat oven to 350.
In each baking dish, place a layer of four tortillas, one quarter of the chicken sauce, half of the cheese mixture, another layer of tortillas, and one quarter of the chicken sauce. Top each with a 1/2 C cheese. Cover with foil. Bake 25 minutes. Remove foil and continue to bake an additional 25 minutes. Let stand for 10 minutes. Serve with chips, salsa, guacamole, etc.