Name: Jill’s Mexican Chicken Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 5 cups medium or hot chunky salsa; 8 corn tortillas; 4 cups diced cooked chicken; 4 sliced green onions; 1 cup frozen corn, thawed; 1 can of black beans, rinsed and drained; 1 lb shredded Monterey Jack cheese or grated Tex Mex cheese mix; 2 cups shredded romaine lettuce; 2 cups diced fresh tomato; 1 cup light sour cream

Family favourite. One of the most delicious and easy meals you can ever put together.

Yields6 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

5 cups medium or hot chunky salsa

8 corn tortillas

4 cups diced cooked chicken

4 sliced green onions

1 cup frozen corn, thawed

1 can of black beans, rinsed and drained

1 lb shredded Monterey Jack cheese or grated Tex Mex cheese mix

To Serve

2 cups shredded romaine lettuce

2 cups diced fresh tomato

1 cup light sour cream

Preheat the oven to 350°F.

Spread half of the salsa in the bottom of a 9 x 13 baking dish. Layer half the tortillas evenly over the sauce, overlapping as necessary.

Place half of the chicken, the green onions and corn over the tortillas, followed by half of the beans.

Place half of the grated cheese evenly over top.

Repeat by placing remaining tortillas, chicken, black beans, salsa and ending with the cheese.

Bake 30-40 minutes, until bubbly around the edges and light golden,

Let rest for 10 minutes. Cut into 6 or 8 pieces and serve with lettuce, tomatoes and sour cream on the side.

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CategoryEntreesCuisineAmerican, MexicanCooking MethodBakeTags#blackbeans, #chicken, #corntortillas, #salsa

Ingredients