Mexican Lasagna

Mexican Lasagna

8 servings

Ingredients

10 flour tortillas

8 ounces boneless skinless chicken breast, cooked & shredded

16 ounces black beans, refried

10 ounces enchilada sauce

1 green bell pepper, diced

1 tomato, sliced thin

1 cup sliced black olives

2 cups lowfat cheddar or jack cheese, grated

1 cup chopped onion

1/4 cup green chili, diced

1/4 cup cilantro

2 teaspoons chili powder

Directions

Lightly saute the onions and bell pepper w/chili powder and cilantro. Coat bottom of 8x8 baking dish (or dutch oven) with enchilada sauce, then simply layer the ingredients, starting with a tortilla topped with more sauce. Alternate black bean and chicken layers, and include some of the onion/pepper mix, chiles, and olives with each. Layer 1/2 of the cheese in the middle and add the tomato as desired, reserving enough slices to cover top. Top last tortilla with sauce, remaining cheese, tomato slices, and olives; pour any extra sauce down the sides of the stack. Cover with foil and bake at 350 for 45 minutes. Remove, uncover, and let cool 10 minutes before slicing.

Nutrition Facts

Amount Per Serving: Calories 406 - Calories from Fat 107Percent Total Calories From: Fat 26%, Protein 27%, Carbohydrate 46%Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 33mg, Sodium 821mg, Total Carbohydrate 47g, Dietary Fiber 2g, Sugars 0g, Protein 28g, Vitamin A 1278 units, Vitamin C 30 units, Calcium 0 units, Iron 3 units

Submitted by Jo