Easy Mexican Lasagna

Southern Living
Easy Mexican LasagnaRecipe
This "Mexican lasagna" is a cheesy chicken-and-tortilla casserole that's sure to be a family favorite in no time.


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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


Prep: 15 Minutes
Cook: 20 Minutes
Bake: 40 Minutes

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.

Created date

December 2002

Nutritional Information

Calories 358
Caloriesfromfat 29 %
Fat 11.6 g
Satfat 4.5 g
Monofat 2.1 g
Polyfat 1.3 g
Protein 30 g
Carbohydrate 34 g
Fiber 3.7 g
Cholesterol 64 mg
Iron 1.8 mg
Sodium 1332 mg
Calcium 0.0 mg