Enchilada Lasagna

8 flour tortillas
3 chicken boneless, skinless chicken breasts, cooked and shredded (about 10 oz)
1 teaspoon cumin
pinch of cayenne pepper
3/4 cup black beans
1/2 red pepper, chopped
1 tablespoon olive oil
1/2 sweet onion, chopped
1 10-oz can enchilada sauce
2 cups shredded cheese

For filling: Heat skillet on medium heat and add olive oil, onions and peppers. Saute until soft, about 5-6 minutes. Add chicken, cumin and cayenne, 1/2 the can of enchilada sauce, the black beans and 1 cup of cheese. Stir until warm and combined.

Spray a baking dish with non-stick spray and layer 2 tortillas down. Top with filling, and repeat until tortillas are gone. Top with remaining cup of cheese and drizzle the rest of the enchilada sauce on top.

Bake for 25-30 minutes.


Number of Servings: 1

Recipe submitted by SparkPeople user SASSYSHER777.