This is easily one of my favorite meals I’ve been making lately. Andy doesn’t love it due to the additions of black beans and corn. But, I’m currently visiting my family in PA, so this week was the perfect time to make it for them.
This is one of those dishes that comes together quickly and is easily customizable. Adding crushed tomatoes, bell peppers, or even broccoli, would be great. You can also make a smaller pan (like I do when cooking for Andy and I) by halving the recipe.
Easy Mexican Lasagna
- 1 large can enchilada sauce
- 1 bag shredded sharp cheddar cheese
- 1 1/2cups frozen corn
- 3 cups cubed cooked chicken breast (rotisserie chicken from the grocery store works great to cut prep time)
- 1/4 cup fat free sour cream
- 1 can of black beans, rinsed and drained
- 6-8 whole wheat tortillas (can use corn for gf)
1. Preheat oven to 375*. Cook and chop chicken, if not already cooked. Again, the rotisserie chickens are great for this dish. I seasoned mine with cayenne, cilantro, s&p, garlic powder, and onion powder.
2. Mix enchilada sauce (reserve 2-3 tablespoons), a handful of cheese, 1/4 cup of sour cream, corn, and black beans.
3. Slice tortillas into thirds.
4. Spread 2-3 tablespoons of enchilada sauce on the bottom of a 9×13 pan. Put down a layer of tortilla strips, overlapping them slightly to cover the bottom of the pan.
5. Add 1/3 of the chicken mixture. Top with a handful of cheese.
6. Layer tortilla strips, chicken mixture, and cheese two more times for a total of 3 layers.
7. Top final layer with a generous amount of cheese (I used the rest of the bag).
8. Cover with foil and bake at 375* for 30-40 minutes, until cheese is melted and lasagna is bubbling.
Top each serving with a little sour cream and diced tomatoes and serve it alongside a big salad. It’s the perfect weeknight meal and it would be a great, different option for a crowd. Traditional lasagna is tired and boring- mix things up a little! Let me know if you give it a try, and enjoy!