Easy Mexican Lasagna

Easy Mexican Lasagna
Photo by www.myrecipes.com

Ingredients

  • 1 (10-ounce) can enchilada sauce
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 cup (4 ounces) low-fat shredded Cheddar cheese
  • 1 cup (4 ounces) low-fat shredded Cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 (10 3/4-ounce) can fat-free cream of mushroom soup
  • + 21 more ingredients
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 teaspoon ground cumin
    • 1 teaspoon ground cumin
    • ½ teaspoon pepper
    • Vegetable cooking spray
    • Vegetable cooking spray
    • 2/3 cup canned diced tomatoes and green chiles
    • 2/3 cup canned diced tomatoes and green chiles
    • 1 teaspoon garlic powder
    • 9 (6-inch) corn tortillas
    • 9 (6-inch) corn tortillas
    • Toppings: shredded lettuce, nonfat sour cream, mild chunky salsa
    • 1 (10-ounce) can enchilada sauce
    • 1 cup (4 ounces) shredded Monterey Jack cheese
    • Toppings: shredded lettuce, nonfat sour cream, mild chunky salsa
    • 3 cups chopped cooked chicken breast
    • 3 cups chopped cooked chicken breast
    • 1 (10 3/4-ounce) can fat-free cream of chicken soup
    • 1 (10 3/4-ounce) can fat-free cream of chicken soup
    • 1 (10 3/4-ounce) can fat-free cream of mushroom soup

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 w...

View full recipe at My Recipes

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