Rojos Salsa

Mexisagna

Mexisagna

2 cups shredded cooked chicken
1 (14-oz) Rojo’s Roasted Tomato & Green Chile Salsa
8 taco size corn tortillas
1 (16-oz) can refried beans
4 cups Mexican Style Shredded Cheddar Jack Cheese

Preheat oven to 350°F. Spray a 9-inch square baking pan with pan spray; set aside. In bowl, combine chicken and Rojo’s Roasted Tomato & Green Chile Salsa; set aside. Spray both sides of each tortilla with pan spray. Spread 1/3 salsa mixture evenly over bottom of prepared pan. Cover with 4 prepared tortillas, spread with ½ of refried beans and top with 1 cup cheese. Repeat layers starting with 1/3 salsa mixture, then cover with remaining salsa mixture and cheese. Bake, uncovered, at 350°F for 20 minutes or until cheese is melted. Makes 4-6 servings.