Thursday, August 23, 2012

Easy Mexican Lasagna

Special thanks to American Family website for this great recipe!  Very yummy, and super easy!

  • 1 (15-ounce) can black beans, rinsed and drained
  • 3cups chopped cooked chicken breast (you can use canned chicken if you'd like)
  • 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:
      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.
      *To lower sodium, choose reduced-sodium soups, canned tomato products, and cheeses.

    No comments:

    Post a Comment