Easy Mexican Lasagna

This simple and delicious one-dish supper calls for almost no preparation (especially if you buy precooked, cut-up chicken).

Prep Time: 15 minutes
Cook Time: 20 minutes
Bake Time: 40 minutes

Ingredients

• 3  cups  chopped cooked chicken breast
• 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 fat-free cream of chicken soup
• 1  (10 3/4-ounce) can fat-free cream of mushroom soup
• 1  (10-ounce) can enchilada sauce
• Vegetable cooking spray
• 9  (6-inch) corn tortillas
• 1  cup  (4 ounces) low-fat shredded Cheddar cheese
• 1  cup  (4 ounces) shredded Monterey Jack cheese
• Toppings: shredded lettuce, nonfat 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.

*To lower sodium, choose reduced-sodium soups, canned tomato products, and cheeses.

Nutritional Information

Calories:

358 (29% from fat)

Fat:

11.6g (sat 4.5g,mono 2.1g,poly 1.3g)

Protein:

30g

Carbohydrate:

34g

Fiber:

3.7g

Cholesterol:

64mg

Iron:

1.8mg

Sodium:

1332mg

Calcium:

0.0mg