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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This Mexican lasagna is a cheesy chicken-and-tortilla casserole that's sure to be a family favorite in no time. Ingredients:
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 fat-free cream of chicken soup |
1 (10 3/4-ounce) can fat-free 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 |
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 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.
4. Bake at 350° for 30 to 40 minutes or until lasagna is bubbly. Serve with desired toppings.
5. *To lower sodium, choose reduced-sodium soups, canned tomato products, and cheeses.
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