Mexican Lasagna

My friend Melissa made this fabulous dish the other night and since it was far better than my recipe, I had to have it. This is great football TV watching fare or easy dinner. Kraft has come out with some new Cream Cheeses designed for cooking. I used their Santa Fe Blend and it really added some nice flavor to the dish.
1 pkg of large flour tortillas
1 can of refried beans
1 large can sliced olives
1 large jar picante sauce
1 10 oz. can of Ro*Tel Original
2 Chicken Breasts cooked and shredded or one roaster chicken light meat shredded
2-3 cups shredded cheese (mexican mix or cheddar)
8 oz. sour cream
4 oz. cream cheese
3 peppers (red, yellow, green)
1 lg onion sliced
Spray 13 x 9 pan with Pam. Saute’ onion in olive oil and butter until soft. Add the peppers. Cook until soft. Beat together sour cream and cream cheese and fold in can of Ro*Tel. Cut tortillas to fit pan.
Start with a thin layer of picante sauce at the bottom.
Layer tortillas, beans, sour cream and cream cheese mixture.
Add a layer of shredded chicken, then peppers & onions.
Finally a layer of olives, cheese, and Picante sauce.
Mexican Lasagna steps 7 & 8
Top with tortillas. repeat steps a second time. Top tortilla with cheese and picante sauce. Cover loosely and heat in a 350 degree oven for 45 min. Let sit 10 min. Can make a day ahead. This reheats in the microwave beautifully.