Mexican Lasagna



2 chicken breasts, poached and shredded or cut into chunks
1 (14.5 oz.) can black beans, drained and rinsed and drained again
2 cups corn
1 (10 oz.) can diced tomatoes and green chilies, drained well
1 bell pepper, diced
1/2 cup cilantro, chopped
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 (14 oz.) can enchilada sauce 
5-6 taco-size tortillas
2 cups pepper or Monterey jack cheese


Combine shredded chicken, black beans, corn, diced tomatoes with chiles, diced pepper, cilantro, salt, and spices in large bowl; mix well. Spread some enchilada sauce in the bottom of a greased 2-quart casserole dish. Cover the sauce with 1-1/2 or 2 tortillas. Add a third of the chicken-vegetable mixture; spread out evenly. Sprinkle with cheese, then add a third of the remaining enchilada sauce. Repeat those layers two more times. Top with remaining tortillas and cheese. Cover with foil and bake at 350 degrees for about 30 minutes, or until cheese is melted and sauce is bubbly. You can remove the foil for the last few minutes to brown the cheese and get the exposed tortilla crunchy.

How to Serve it Up

Square Dinner Plate
Round Dinner Plate
Dinner Plate