Mexican Lasagna

Mexican Lasagna
Mexican Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (15 OZ. ) can pinto, pink, or black beans, rinsed and drained

  • 1

    (14 oz.) can diced, crushed tomatoes

  • 1/4

    cup chopped cilantro

  • 1

    clove finely minced garlic

  • 1

    (4 oz.) can chopped green chilies

  • 2

    cups frozen corn kernals

  • 2

    chicken breasts, cooked and shredded

  • 2

    scallions, minced

  • 1/2

    tsp ground cumin

  • 1/2

    tsp. oregano

  • 8

    corn tortillas

  • 1 1/2

    cups monterey jack cheese

Directions

1. Pre heat oven to 400 2. In a large bowl, combine beans,tomatoes, cilantro, garlic, chilies, corn, scallions, cumin, and oregano 2. Oil a 2-quart baking dish. Line with 4 tortillas, overlapping if necessary. Spread half of the bean mixture in a layer over the tortillas. Layer shredded chicken. Sprinkle with half the cheese. Repeat with remaining tortillas, beans, and cheese. 4. Bake 12 to 15 minutes, or until cheese is bubbly. Let stand 1 or 2 minutes, then cut into squares.

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