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Easy Mexican Lasagna

Prep time 15 mins
Cook time 20 mins
Bake time 40 mins
Yield
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

Nutrition 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

How to Make It

  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.