Mexican Chicken Lasagna
2 ccooked chicken
1 can(s)black beans, canned - rinsed and drained
2 csour cream, fat-free
2 cmexican blend shredded cheese, reduced-fat
4 ozchopped green chilies
2 tspground cumin
1/2 tspblack pepper
5 largespinach tortillas - cut into 2-inch strips
How to Make Mexican Chicken Lasagna
- Preheat oven to 350. Coat lasagna pan with cooking spray. Cut chicken into 1 inch pieces.
- In large bowl mix, chicken, beans, sour cream, 1 cup of cheese, chilies, cumin, salsa and pepper: mix well and set aside.
- Arrange half of the tortillas in bottom of prepared lasagna pan, overlapping pieces to cover bottom of pan. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
- Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing.