Maxican Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 539.1
  • Total Fat: 20.7 g
  • Cholesterol: 118.8 mg
  • Sodium: 679.0 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 45.2 g

View full nutritional breakdown of Maxican Lasagna calories by ingredient
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Number of Servings: 8


    3 Cups reduced fat Sour Cream
    4 boneless skinless Chicken breast
    1 Can Black beans drained and rinsed
    8 oz Shredded mexican cheese blend
    Taco Seaoning Packet
    1 small can green chilli peppers about half a cup
    8 flour tortillias


Preheat oven to 350 degrees
Cook chicken in skillet with water until chicken is not pink in center. Remove chicken and set aside to cool.

Cut taco shells into 1 inch strips and line a baking pan with half of thematernating directions.

Cut cooled chicken into 1 inch cubes or shred chicken. Mix cut chicken, green chillies, taco seasoning, black beans, sour cream and half of the shredded cheese in a large bowl. Put one half of this mix on top of your layer of taco shells. Add another layer of taco shells then the second half of the wet mix and top with the rest of the shredded cheese.

Put Lasagna in the oven to cook approximatly 40 minutes or until cheese on top is golden brown and the lasagna is warm all the way through. I have found my cooking times vary radically depending on the color and size of my pan from as littlle to 30 minutes to as much as an hour and a half. So check it frequently the first time you make it to be sure it's not getting over done.

I have also done this as a vegetarian dish and just left out the chicken. It's great for pot lucks and parties always a huge hit when I do it.

Number of Servings: 8

Recipe submitted by SparkPeople user SKYBYE.

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