Easy Mexican Lasagna

Ingredients

• 1 (10 3/4-ounce) can fat-free cream of chicken soup
• ½ teaspoon pepper
• 1 teaspoon ground cumin
• 3 cups chopped cooked chicken breast
• Toppings: shredded lettuce, nonfat sour cream, mild chunky salsa
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) low-fat shredded Cheddar cheese
• + 7 more ingredients
• • 9 (6-inch) corn tortillas
  • 1 teaspoon garlic powder
  • ²/₃ cup canned diced tomatoes and green chiles
  • 1 (15-ounce) can black beans, rinsed and drained
  • Vegetable cooking spray
  • 1 (10-ounce) can enchilada sauce
  • 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...

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