Easy Mexican Lasagna

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

Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Bake: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 358
  • Calories from fat: 29%
  • Fat: 11.6g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.3g
  • Protein: 30g
  • Carbohydrate: 34g
  • Fiber: 3.7g
  • Cholesterol: 64mg
  • Iron: 1.8mg
  • Sodium: 1332mg
  • Calcium: 0.0mg

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

Preparation

  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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