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.
Easy Mexican Lasagna
Ingredients
- 2 cup Cooked Chicken
- 1 can Cream of Chicken Soup
- 1 can Cream of Mushroom Soup
- 1 can Enchilada Sauce
- 1 can Black Bean Rinsed & Drained
- 1 can Rotel Drained
- 2 cup Colby Jack Cheese Shredded
- Flour Tortillas
Instructions
- Combine Enchilada sauce, cream of mushroom and cream of chicken soup in a saucepan. Warm and combine over medium heat.
- Preheat oven to 350 degrees.
- Combine chicken, corn, black beans and Rotel in a pan and warm.
- Spray a 9x13 pan with nonstick spray.
- Layer tortillas, cheese, chicken mixture and enchilada mixture until the baking dish is full. Top with remaining enchilada soup.
- Cook at 350 degrees for 40 minutes.
