Mexican Chicken Lasagne

Name: Mexican Chicken Lasagne Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 1 10 oz. can Green Chile Enchilada Sauce; 1 10 count pkg. 6 White Corn Tortillas - divided; 1/3 of rotisserie chicken boned skin removed and diced; 1 cup part skim ricotta cheese; 1 15 oz. can Jalapeño Black Beans w/ Lime juice drained; 1 12 oz. can sweet corn drained; 1 5.25 oz. can whole green chilies chopped; 1 roasted red peppers chopped; 3 oz. pickled jalepeño peppers sliced; 1 16 oz. jar Black Bean & Corn Salsa; 1.25 cups shredded cheese Mexican blend

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 10

Ingredients

1 10 oz. can Green Chile Enchilada Sauce1 10 count pkg. 6" White Corn Tortillas - divided1/3 of rotisserie chicken, boned, skin removed and diced1 cup part skim ricotta cheese1 15 oz. can Jalapeño Black Beans w/ Lime juice, drained1 12 oz. can sweet corn, drained1 5.25 oz. can whole green chilies, chopped1 roasted red peppers, chopped3 oz. pickled jalepeño peppers, sliced1 16 oz. jar Black Bean & Corn Salsa1.25 cups shredded cheese, Mexican blend

Directions

Preheat oven to 350º.

Cover bottom of 9"x13" casserole with two thirds can of green enchilada sauce. Top sauce with 5 tortillas to cover bottom of pan. Spread ricotta over tortillas and then top with diced chicken. Dribble remaining green enchilada sauce over chicken.

Top with remaining 5 tortillas. Cover evenly with black beans, corn and chopped green chilies and roasted red peppers. Cover with jarred salsa, followed with sliced jalepeños and shredded cheese.

Bake for 30 minutes or until heated through and cheese is slightly browned.

Serving Size: Makes 10 servings approx. 2.5" x 4.5"

Number of Servings: 10

Recipe submitted by SparkPeople user LILACEOUS.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving