Easy Mexican Lasagna

By phowley

Ingredients

• 3 c chopped cooked chicken breast
• 1 (15 oz) can black beans, rinsed and drained
• 2/3 c canned diced tomatoes amd green chiles
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp pepper
• 1 (10 3/4 oz) can fat-free cream of chicken soup
• 1 (10 3/4 oz) can fat-free cream of mushroom soup
• 1 (10 oz)

Preparation

Step 1

Preheat oven to 350.
Cook first 6 ingredients in a sacuepan over medium heat for 10 minutes or until thoroughly heated.
Stir together chicken and mushroom soups and enchilada sauce in saucepan.
Stirring often, cook for 10 minutes or until thoroughly heated.
Spoon 1/3 of sauce into a 13 X 9" baking dish coated with cooking spray.
Top with 3 tortillas.
Spoon half of the chicken mixture and 1/3 of the sauce over the tortillas.
Sprinkle with half of the cheddar cheese.
Top with 3 tortillas.
Repeat layers once with remaining chicken, sauce, cheddar, and tortillas, ending with tortillas.
Sprinkle with Monterey Jack cheese.
Bake at 350 for 30-40 minutes or until bubbly.
Serve with toppings.