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.