3 C. cooked chicken breast, chopped or shredded
1 – 15 oz. can black beans, rinsed and drained
2/3 C. canned diced tomatoes and green chilies
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. pepper
1 – 10 3/4 oz. can fat-free cream of chicken soup
1 – 10 3/4 oz. can fat-free cream of mushroom soup
1 – 10 oz. can enchilada sauce
9 – 6″ corn tortillas
1 C. Cheddar cheese, shredded
1 C. Monterey Jack cheese, shredded
Black olives
Sour cream
Lettuce, shredded
Mild chunky salsa

Cook the 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 1/3 of sauce into a 9×13″ baking dish coated with cooking spray; top with 3 tortillas. Spoon half of chicken mixture and 1/3 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 350º for 30 to 40 minutes, or until lasagna is bubbly. Serve with desired topping.

Author:       Categories: Cookbook, Main Dishes

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