Mexican Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
*Extra Virgin Olive Oil, 3 tbspChicken Breast, no skin, 32 ounces (stewed)Chile Powder 2 TGround Cumin 2 tOnions, raw, .5 medium (2-1/2" dia)Beans, black, 2 cupLa Victoria Enchilada Sauce, 1.50 cupYellow Sweet Corn, Frozen, 1 cup kernels Flour Tortillas, 6 tortilla (approx 10" dia) *Cooper Natural Pepper Jack Cheese, 8 oz Scallions 2
Prehea oven to 425
Warm chicken and shred in olive oil. Add chili powder, cumin and onion. Brown for 5 minutes. Add Enchilada sauce, black beans and corn. Heat mixture through.
Coat shallow baking dish with olive oil spray. Cut tortillas toin half to easily layer - tortilla, chicken/bean mixture/ cheese. Bake 20 minutes until brown and bubbly. top with Scallions
Number of Servings: 12
Recipe submitted by SparkPeople user QWKVIC.
Warm chicken and shred in olive oil. Add chili powder, cumin and onion. Brown for 5 minutes. Add Enchilada sauce, black beans and corn. Heat mixture through.
Coat shallow baking dish with olive oil spray. Cut tortillas toin half to easily layer - tortilla, chicken/bean mixture/ cheese. Bake 20 minutes until brown and bubbly. top with Scallions
Number of Servings: 12
Recipe submitted by SparkPeople user QWKVIC.
Nutritional Info Amount Per Serving
- Calories: 366.4
- Total Fat: 13.7 g
- Cholesterol: 57.2 mg
- Sodium: 587.4 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 4.4 g
- Protein: 27.7 g
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