Mexican Lasagna

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Mexican Lasagna

Post  justmecookin on Wed Feb 02, 2011 3:20 pm

Mexican Lasagna

3 cups chopped cooked chicken breast
1 (15-ounce) can black beans, rinsed and drained
2/3 cup canned diced tomatoes and green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon pepper
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can enchilada sauce
Vegetable cooking spray
9 (6-inch) corn tortillas
1 cup (4 ounces) low-fat shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
Toppings: shredded lettuce, nonfat sour cream, mild chunky salsa

Cook first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated. Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes or until thoroughly heated.

Spoon one-third of sauce into a 13- x 9-inch baking dish coated with cooking spray; top with 3 tortillas. Spoon half of chicken mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese, and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese. Bake at 350 for 30 to 40 minutes or until lasagna is bubbly. Serve with desired toppings.


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