Recipe: Mexican Lasagna

Recipe: Mexican Lasagna

Mexican Lasagna

• 2 Boneless Chicken Breast (I boiled mine in onion, cumin, garlic)
• 
  
• 1 16 oz. sour cream (You can use fat free sour cream)
• 
  
• 1 sm. can of diced green chilies
• 
  
• 1 14 oz. can of black beans
• 
  
• 2 cups of Mexican blend shredded cheese (I used a little extra of mild cheddar)
• 
  
• 1 pkg. of corn tortillas - cut in half
• 
  
• 1 can of Enchilada sauce.

To prepare the filling: Fork shred the chicken then add the sour cream and green chilies and black beans. Mix well

Spray the casserole dish with Pam. Layer the bottom with the tortillas (about 6 halves), spread 1/2 of the chicken mixture on gently. Another layer of tortillas. Top that layer with 1 cup of cheese (or use a little extra ;). One more layer of tortillas, then the other half of the chicken mixture. Now spread the other cup (or more) of cheese on top. Drizzle the enchilada sauce on top of the cheese. Bake at 350 for 45 minutes. Garnish with Guacamole or sour cream. Enjoy!!

Recipe is from my co-worker Cathy!