Favorite Recipes of Maverick Swaniel Harrienger

{January 12, 2014}   Easy Mexican Lasagna (Southern Living Annual Recipes, 2003)

3 c chopped cooked chicken breast
1 rinsed + drained 15 oz can black beans
.67 cup canned diced tomatoes + green chilies
1 t garlic powder + ground cumin
.5 t pepper
1 10.75 oz can fat free cream of mushroom soup
1 10.75 can fat free cream of chicken soup
1 10 oz can enchilada sauce
Vegetable cooking spray
9 6″ corn tortillas
1 c shredded Monterey Jack cheese
1 c shredded low fat cheddar cheese
Shredded lettuce, nonfat sour cream, mild chunky salsa (toppings)

Cook 1st 6 ingredients in saucepan over med heat 10 m.

Stir together chicken + mushroom soups and enchilada sauce in saucepan #2.  Cook, stirring often, 10 m.

Spoon .33 sauce into 13″ x 9″ baking dish coated with cooking spray.  Top with 3 tortillas.  Spoon .5 chicken mix + .33 sauce over tortillas.  Top with 3 tortillas.  Repeat layers once with last of chicken, sauce, cheddar cheese, + tortillas, ending with tortillas.  Sprinkle with Monterey Jack cheese.

Bake @ 350°F 30-40 m.  Serve with desired toppings.


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