• Db0f10ee730baa07f7f74b9550b0d28c

Mexican Lasagna

This is a quick preparation meal perfect for weeknights. It can be varied to include your preference of beef or chicken, as well as with the veggies and spice level. This is just my favorite variation.

Serves 6people
rotisserie chicken, (store bought) shredded or chopped
package Flour tortilla (can be low carb or any flavor preferred), cut in half to create half-moons
can Petite diced tomatoes with Chili's (I like fire roasted if I can find it)
frozen southwestern veggies (if available) or frozen corn and peppers (can also use fresh peppers)
can black beans, drained and rinsed
package of Frontera (brand name) Red Enchilada Sauce
cayenne pepper to taste
oz shredded Sharp Cheddar (or favorite cheese)
sour cream to desire (topping)
Put your shredded chicken in a large mixing bowl.
Cut flour tortilla's in half (cut 5 at a time to see how many you use)
If using frozen veggies, microwave them 1 minute less than package instructions. If using frozen corn, but fresh peppers, sauté the peppers with Salt & pepper until soft (add to the bowl with chicken)
Add drained and rinsed black beans to the bowl
Sprinkle in about 1/2 teaspoon of cayenne pepper (adjust up or down to taste)
Add salt and pepper to taste (the lasagna can take the seasoning)
Pour half of one package of the enchilada sauce (to create a thick, but wet mixture)
To assemble: Pour some enchilada sauce on the bottom of a 9x13 dish, then layer the tortilla, then the mixture, then cheese, then repeat.
End with the tortilla, enchilada sauce and a good amount of cheese on top
Bake covered for 15 minutes at 400 and then uncover for another 15-20 minutes until top is golden and bubbly.

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