Ingredients
3 cups chopped cooked chicken breast (I use rotisserie chicken)
1 (15-ounce) can black beans, rinsed and drained
2/3 cup canned diced tomatoes and green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon pepper
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can enchilada sauce
Vegetable cooking spray
9 (6-inch) corn tortillas
1 cup (4 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
Toppings: shredded lettuce, sour cream, mild chunky salsa
Preparation
Cook first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated. Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes or until thoroughly heated. Spoon one-third of sauce into a 13- x 9-inch baking dish coated with cooking spray; top with 3 tortillas. Spoon half of chicken mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese, and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese. Bake at 350° for 30 to 40 minutes or until lasagna is bubbly. Serve with desired toppings.
