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.