Mexican Lasagna 3cup chopped cooked chicken breast 1 (15 oz) can black beans, rinsed and drained 2/3 cup diced tomatoes and green chiles 1 tsp garlic powder 1 tsp ground cumin ½ tsp pepper 1 (10 ¾ oz) can cream of chicken soup 1 (10 ¾ oz) can cream of mushroom soup 1 (10 oz) can enchilada sauce Vegetable cooking spray 9 (6 inch) corn tortillas 1 cup (4 oz) shredded Cheddar cheese 1 cup(4 oz) Monterey Jack cheese Toppings: shredded lettuce, 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 1/3 of sauce into a 13 x 9 inch baking dish coated with cooking spray; top with 3 tortillas. Spoon half of chicken mixture and 1/3 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. Yield: 8 serving. |
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