Mexican Lasagna
Course
Main Dish
Cuisine
Italian
Servings
Prep Time
8
10
minutes
Cook Time
35
minutes
Servings
Prep Time
8
10
minutes
Cook Time
35
minutes
Ingredients
10
6-inch corn tortillas
2
cups
canned low-sodium black beans, rinsed
4
cups
Super Quick Chunky Tomato Sauce (Leftover Friendly)
1 1/2
cups
Monterey Jack cheese, grated 1 bag (10 oz) baby spinach leaves, rinsed
1
bag (10 oz)
baby spinach leaves, rinsed
2
cups
grilled chicken, diced (Leftover Friendly)
2
tablespoons
fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)
Nonstick cooking spray
Instructions
Preheat oven to 400 °F.
Lightly spray a 9- by 13-inch baking pan with cooking spray. Place two to three corn tortillas on the bottom, trimming as necessary for a good fit.
Add beans, 1 cup tomato sauce, and ½ cup grated cheese. Top with two to three more corn tortillas.
Add 1 cup tomato sauce, spinach, and ½ cup cheese. Top with two more corn tortillas.
Add chicken and 1 cup tomato sauce. Top with two more corn tortillas.
Add 1 cup tomato sauce, ½ cup cheese, and cilantro.
Bake for 30 minutes, or until the cheese is melted and browned and chicken is reheated.
Let stand for 5 minutes. Cut into eight even squares, and serve.