Baja Chicken Lasagna
At a Glance
- Prep
- 20 minutes
- Cook
- 30 minutes
- Total
- 50 minutes
- Servings
- 8 serving(s)
Categories
- Casseroles
- Main Course
- Mexican
- Baked
- Easy
- Black Beans
Dietary
- Low Cholesterol
Allergens
- Milk
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
A quick mexican lasagna easy to make, healthy, and delicious. I make my own tortillas (corn) but you can go with store bought if you'd like. I also found a light sour cream at Trader Joes that has one ingredient; milk.
Hands-Free Mode Off
Equipment
Baking dish, Mixing bowl, Knife, Cutting board, Oven
Ingredients
- 2 (15 ounce) cans black beans
- 2 (15 ounce) cans chopped tomatoes
- 1/2 small onion, chopped
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 2 tablespoons fresh cilantro or 1 teaspoon dried cilantro
- 8 corn tortillas
- 8 ounces cooked chicken breasts
- 4 ounces shredded cheddar cheese
- 1 cup fat free sour cream
- jalapenos or pepperoncini pepper
Instructions
Mix beans, tomatoes, onion, cumin, chili powder, and cilantro together.
Cut tortillas into 1 inch wide strips.
Prepare a baking dish with cooking spray, or line with foil.
Lay down a layer of tortilla strips, sprinkle some chicken across that.
Top that with about 1/4 of the been mixture.
Sprinkle cheese over that.
Repeat until all of the ingredients, except sour cream, are gone.
Blop (it's a cooking term) the sour cream on the top and sprinkle with last of cheese.
Bake for 30 minutes at 350 degrees.
Can also use flour tortillas, but I like the flavor of corn much better.
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