Easy Mexican Lasagna
Mary
ingredients
- 3 cups chopped chicken breast
- 1 (15-ounce) can black beans, rinsed and drained
- 2/3 cup canned diced tomatoes and green chilies
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1 can Cream of Mushroom soup
- 1 can Cream of Chicken soup
- 1 (10-ounce) can enchilada sauce
- Vegetable cooking spray
- 9 (6-inch) corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- Toppings: shredded lettuce, sour cream, mild chunky salsa
directions
- 1
Cook first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated.
- 2
Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes or until thoroughly heated.
- 3
Spoon one-third of sauce into a 13x9 inch baking dish coated with cooking spray; top with 3 tortillas (or more as needed to cover sauce).
- 4
Spoon half of chicken mixture and 1/3 of sauce over tortillas; sprinkle with half of Cheddar cheese.
- 5
Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese, and tortillas, ending with tortillas.
- 6
Sprinkle with Monterey Jack cheese.
- 7
Bake at 350 degrees for 30-40 minutes or until lasagna is bubbly.
- 8
Serve with desired toppings.
Source: Mary
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