Easy Mexican Lasagna
Print recipe
| Serves | 6-8 |
| Prep time | 1 hour |
| Cook time | 40 minutes |
| Total time | 1 hour, 40 minutes |
| Meal type | Main Dish |
| Misc | Child Friendly, Serve Hot |
This is one of my favorite easy recipes. I normally make it the night before and then pop it in the over the day of. It is super easy and really yummy. It also is great for leftovers.
Ingredients
- 2 cups Cooked Chicken
- 1 can Cream of Chicken Soup
- 1 can Cream of Mushroom Soup
- 1 can Enchilada Sauce
- 1 can Black Beans (Rinsed and Drained)
- 1 can Rotel (Drained)
- 2 cups Colby Jack Cheese (Shredded)
- Flour Tortillas
Directions
| Step 1 | |
| Combine Enchilada sauce, cream of mushroom and cream of chicken soup in a saucepan. Warm and combine over medium heat. | |
| Step 2 | |
| Preheat oven to 350 degrees. | |
| Step 3 | |
| Combine chicken, corn, black beans and Rotel in a pan and warm. | |
| Step 4 | |
| Spray a 9x13 pan with nonstick spray. | |
| Step 5 | |
| Layer tortillas, cheese, chicken mixture and enchilada mixture until the baking dish is full. Top with remaining enchilada soup. | |
| Step 6 | |
| Cook at 350 degrees for 40 minutes. | |