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mexican lasagna

THEDEVOTEDCOOK avatar
Recipe by
Monika Rosales
@THEDEVOTEDCOOK
Pembroke Pines, FL

Easy, delicious & great for a crowd.

prep time 20 Min
cook time 30 Min
method Bake

Ingredients For mexican lasagna

  • 2
    chicken breast halves, skinless and boneless
  • 2 c
    chicken stock
  • 4 c
    water
  • 1 jar
    salsa
  • 1 can
    red enchilada sauce
  • 2 c
    cheddar cheese, shredded
  • 12
    corn tortillas
  • 1 tsp
    chili powder
  • 1 tsp
    garlic powder
  • 1 can
    black beans, drained
  • salt/pepper to taste

How To Make mexican lasagna

  • 1
    Boil the chicken breasts in the chicken stock & water, about 30 mins..(medium boil) till cooked.
  • 2
    set aside and cool, then shred.
  • 3
    In a skillet, add the salsa, enchilada sauce, beans, garlic powder, chili powder, salt & pepper.
  • 4
    Mix in the shredded chicken and simmer 10 mins.
  • 5
    add a ladle full to bottom of a 9x12, then layer 4 corn tortillas and top with cheese, do this another 2 times.
  • 6
    cover and bake 20 mins at 350 degrees, then uncover and bake another 10 mins.
  • 7
    let set and cool a bit, before cutting, top with sour cream if desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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