Mexican Lasagna Recipe
Flour tortillas layered with tons of cheese, shredded chicken, las palmas green chile enchilada sauce, black beans, corn, and lots of seasonings!!
- 1 lb chicken cooked and shredded
- 16 oz sour cream
- 15 oz black beans drained and rinsed
- 1 1/2 cups Las Palmas Green Chile Enchilada sauce
- 15.25 oz corn drained and rinsed
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 cup chopped cilantro
- 12 small flour tortillas
- 8 oz Mexican Cheese Blended shredded
Cut tortillas in half and set aside.
Mix chicken, sour cream, black beans, enchilada sauce, corn, half of cilantro and spices into a large bowl.
In a 9x13 pan, scoop ⅓ of chicken mixture into the bottom of the pan. Spread evenly. Place one layer of cut tortillas over the chicken mixture. Top with ⅓ of shredded cheese. Repeat with chicken mixture, tortillas and cheese. In the end, there will be 3 layers of the chicken, tortilla, and cheese sequence.
Bake at 350 for 22-25 minutes or until cheese is bubble or dish is cooked all the way through.
Serve with additional sour cream and cilantro if desired.
Calories: 339kcalCarbohydrates: 35gProtein: 15gFat: 15gSaturated Fat: 6gCholesterol: 48mgSodium: 721mgPotassium: 385mgFiber: 5gSugar: 6gVitamin A: 695IUVitamin C: 3.7mgCalcium: 88mgIron: 2.6mg