Easy Mexican Lasagna
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. | 
