Meal Monday - Mexican Lasagna

Mexican Lasagna

My girls are hit or miss with this! Sometimes I leave extra filling & just serve with that & a tortilla separately, or sometimes they’ll eat it with us! Greg loves this dish. I hope you like it too!

* 8-10 (4 or 6 inch) corn tortillas (or really any tortillas will do!)

* 2 to 3 chicken boneless, skinless chicken breasts, cooked* and shredded (about 10 oz)

* 1 teaspoon cumin

* 1 teaspoon chili powder or taco seasoning

* pinch of salt and pepper

* 1 can black beans

* 1 (red) pepper, chopped (I’ve used the mixed bag of mini peppers too)

* 1 pack of mushrooms, chopped

*  1 tablespoon olive oil

* 1/2 sweet onion, chopped

* 2 (10-oz) cans enchilada sauce

* 2 cups shredded cheddar jack cheese

* optional: Greek yogurt in place of sour cream to top with or avocado slices/guacamole

- Preheat oven to 375

*Chicken: I did mine in the slow cooker with salsa & water, and then shredded it. You can also cook it in the oven with taco seasoning, around 425 for 30 min-ish, or sometimes I’ll chop it up & just sauté on the stovetop with taco seasoning. Dealers choice depending on your timing.

Filling:

- Heat skillet on medium heat and add olive oil, onions, mushrooms and peppers. Sauté until soft, about 5 to 6 minutes.

- Add chicken, cumin, chili powder/taco seasoning, salt and pepper, 1/2 the can of enchilada sauce, the black beans and 1 cup of cheese. Stir until warm and combined.

Putting it together

- Spray an 8×8 baking dish** with non-stick spray and place 2 tortillas down, side by side. 

- Top with filling, and repeat with other tortillas until they are gone.

- Top with remaining cup of cheese and drizzle the rest of the enchilada sauce on top.

- Bake for 25 to 30 minutes.

** if using larger dish you may have to use more tortillas overall, sometimes I’ll cut in half to fit the space.