Mexican Lasagna (Gluten Free)
Author: Jo Anderson
Recipe type: Main
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 6-8
- 2 cooked, shredded chicken breasts, or 1 lb. cooked ground beef
- 2 cans (15.5 oz.) black beans
- 1 can (15.5 oz) diced tomatoes
- 1 cup plain low-fat yogurt
- 1 cup salsa verde - I use the Herdez brand
- 12-14 small corn tortillas
- ⅓ cup tomato salsa
- 4 cups cheddar cheese
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine shredded chicken with black beans, tomatoes, yogurt, and salsa verde and mix well.
- Cover the bottom of a 9x13 pan with corn tortillas.
- Spread half the chicken mixture on top of tortillas and spread evenly.
- Sprinkle one cup of cheese on top.
- Cover with another layer of corn tortillas.
- Spread the second half of the chicken mixture on top.
- Sprinkle with one cup of cheese.
- Place the last tortillas on top and spread the tomato salsa over it.
- Sprinkle the top of the lasagna with the final two cups of cheese.
- Place dish in oven for 20 minutes or until cheese is fully melted.
Recipe by Lasting Thumbprints at http://lastingthumbprints.com/mexican-lasagna-gluten-free-recipe/
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