mexican lasagna

Name: Mexican Lasagna
Prep time: 20 min
Cook time: 30 min
Cuisine: Mexican
Ingredients: 2 - chicken breast halves, skinless and boneless; 2 cup(s) chicken stock; 4 cup(s) water; 1 jar(s) salsa; 1 can(s) red enchilada sauce; 2 cup(s) cheddar cheese, shredded; 12 - corn tortillas; 1 teaspoon(s) chili powder; 1 teaspoon(s) garlic powder; 1 can(s) black beans, drained; - salt/pepper to taste

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Monika Rosales

Pembroke Pines, FL

Updated on Oct 24, 2018

Easy, delicious & great for a crowd.

Rate

prep time 20 Min

cook time 30 Min

method Bake

yield

Ingredients

2 - chicken breast halves, skinless and boneless
2 cups chicken stock
4 cups water
1 jar salsa
1 can red enchilada sauce
2 cups cheddar cheese, shredded
12 - corn tortillas
1 teaspoon chili powder
1 teaspoon garlic powder
1 can black beans, drained
- salt/pepper to taste

How To Make mexican lasagna

Step 1

Boil the chicken breasts in the chicken stock & water, about 30 mins..(medium boil) till cooked.

Step 2

set aside and cool, then shred.
Step 3

In a skillet, add the salsa, enchilada sauce, beans, garlic powder, chili powder, salt & pepper.
Step 4

Mix in the shredded chicken and simmer 10 mins.
Step 5

add a ladle full to bottom of a 9x12, then layer 4 corn tortillas and top with cheese, do this another 2 times.
Step 6

cover and bake 20 mins at 350 degrees, then uncover and bake another 10 mins.
Step 7

let set and cool a bit, before cutting, top with sour cream if desired.
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