MEXICAN LASAGNA

By á-2995

Ingredients

• 3 TBSP OLIVE OIL
• 2 LBS. GD CHICKEN BREAST
• 2 TBSP CHILI POWDER
• 2 TSP GD CUMIN
• 1/2 RED ONION - CHOPPED
• 14 OZ. STEW TOMATOES - OR FIRE-ROASTED CHOP TOMATOES
• 1 CUP MED. HEAT TACO SAUCE
• 15 OZ. BLACK BEANS - DRAINED
• 1 CUP FROZEN CORN KERNELS
• SALT
• 8 (8 IN) SPINACH FLOUR TORTILLAS
• 2 1/2 CUPS SHRED CHEDDAR OR PEPPER JACK
• 2 SCALLIONS - FINELY CJOPPED

Details

Servings 10
Cooking time 15mins

Preparation

Step 1

HEAT OVEN 425 F
2 TBSP OLIVE OIL IN LARGE SKILLET - ADD CHICKEN
AND SEASON WITH CHILI POWDER, CUMIN, AND RED
ONION. BROWN MEAT, 5 MINS. ADD STEW TOMATOES
AND TACO SAUCE - ADD BLACK BEANS AND CORN -
HEAT 2 - 3 MINS THEN SEASON WITH SALT.
SPRAY BAKE DISH WITH NON-STICK SPRAY -
CUT TORTILLAS IN HALF OR QUARTERS. BUILD LASAGNA IN LAYERS OF MEAT AND BEANS - THEN TORTILLAS,THEN CHEESE. REPEAT MEAT,TORTILLA,CHEESE AGAIN.
BAKE12 - 15 MINS TIL CHEESE IS BROWN AND BUBBLY.