Chicken Lasagna Fajita Rolls

Ingredients
2 yellow onion
2 bell peppers (green, red, yellow or orange)
2-3 lbs of grilled chicken breast shredded
1 large can of tomato sauce
2 tbsp of fajita seasoning (or to taste)
12 boiled lasagna noodles
3 cups of Colby-Monterey Jack Cheese
Green or black olives (optional)

Heat oven to 350ºF. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray

Grill or Sauté onions and peppers in olive oil. Grill or roast chicken until almost done. Spread 1/2 cup sauce mixture in baking dish. Roll lasagna noodles with chicken, onions and peppers and arrange on sauce. Spread 1-1/2 cups sauce over noodles, completely covering noodles, sprinkle with 1 cup of the cheese. Repeat until 2 or 3 layers. Finish with cheese layers and olives if desired.

Spray piece of aluminum foil large enough to cover baking dish with cooking spray. Tightly cover baking dish with foil, sprayed side down. Bake about 30 minutes or until hot and bubbly. Let stand 15 minutes before cutting. Serve with guacamole, salsa and sour cream.