Food
Mexican Chicken Lasagne-Easy Mexican Lasagne
By Yankee Magazine|Feb 09 2008|
From 2007 Summer Living Magazine from Wal-Mart
Yield
8 servings
Ingredients
3 cups chicken, cooked, chopped (3 breasts)
1 can black beans
1 can tomatoes
Corn
garlic
cumin
black pepper
2 cans reduced fat cream of mushroom soup
Enchilada sauce
Grated Cheese
Instructions
Stir chicken, beans, tomatoes, corn,garlic,cumin and pepper, then mix in soups and enchilada sauce.
Spray 13×9 inch pan with cooking oil and transfer 1/3 of mix into pan. Top with 1/3 of tortilla strips, cheese and more of mixture. Repeat till mixture is gone. Top with tortilla strips.
Bake in 350 degr. oven for 45 minutes, let rest 10 minutes
