Mexican Lasagna
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 314.2
- Total Fat: 7.7 g
- Cholesterol: 61.8 mg
- Sodium: 554.0 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 8.5 g
- Protein: 30.7 g
View full nutritional breakdown of Mexican Lasagna calories by ingredient
Introduction
You will need two non-stick lasagna pans to make this dish, and cooking spray is helpful as well. This dish is easy to make and freezes well. It's sure to be a crowd pleaser. Enjoy! You will need two non-stick lasagna pans to make this dish, and cooking spray is helpful as well. This dish is easy to make and freezes well. It's sure to be a crowd pleaser. Enjoy!Number of Servings: 6
Ingredients
-
2 skinless, boneless chicken breasts
1 can black beans (15oz)
.5 Cup American Cheese (or Colby, or Mexican of whichever you like), shredded
.5 Cup Mozzarella Cheese, shredded
1-2 tsp cumin seed
12, ,6inch corn tortillas
.5 cup salsa
2tsp Taco Seasoning (be careful of the sodium content)
1 package frozen spinach
.5 cup marinara sauce
.5 onion (optional)
Mushrooms (optional)
Garlic powder (optional)
Chili powder (optional)
Directions
I'm not making any claims that this is authentic Mexican food, but it is delicious. Be sure to add some chili powder for an extra kick if you like spicy food.
Cook chicken in a hot skillet with a bit of oil or cooking spray to prevent sticking. Be sure the chicken is cooked throughly before adding other ingredients. Sautee onions and mushrooms (if including) along with the browning chicken. Toss in cumin seed, garlic powder and taco seasoning during this time. Next add the black beans (I suggest draining them). Lastly add the marinara sauce and salsa, with chili to taste. While this mixture simmers, prepare your tortillas but cutting them into 2 inch strips. In each greased lasagna pan, play layers of tortilla, then spinach (drained), then chicken mixture, cheese and REPEAT. Once your dish approaches the top (leave some room at this will surely bubble) finish with a layer of cheese and place in an oven preheated to 350 degrees (F) for 25 minutes. Be sure to check that the lasagna is bubbling but NOT spilling over. Place the lasagna pans on a baking sheet if necessary.
Serving Size: Makes 12 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LATOUCHE.RAY.
Cook chicken in a hot skillet with a bit of oil or cooking spray to prevent sticking. Be sure the chicken is cooked throughly before adding other ingredients. Sautee onions and mushrooms (if including) along with the browning chicken. Toss in cumin seed, garlic powder and taco seasoning during this time. Next add the black beans (I suggest draining them). Lastly add the marinara sauce and salsa, with chili to taste. While this mixture simmers, prepare your tortillas but cutting them into 2 inch strips. In each greased lasagna pan, play layers of tortilla, then spinach (drained), then chicken mixture, cheese and REPEAT. Once your dish approaches the top (leave some room at this will surely bubble) finish with a layer of cheese and place in an oven preheated to 350 degrees (F) for 25 minutes. Be sure to check that the lasagna is bubbling but NOT spilling over. Place the lasagna pans on a baking sheet if necessary.
Serving Size: Makes 12 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LATOUCHE.RAY.