Mexican Lasagna

As much as being in the kitchen can be my favorite place, sometimes I’m just not interested. I have nights like everyone else, probably more often than I care to admit, that I simply DON’T want to cook! I give up, and why in the world does everyone have to eat every day? lol. Don’t they all know I need a night off, maybe even three nights in a row sometimes?

However, it’s not always in the budget to eat out. Heck, with a family our size, it’s never in the budget. We just do it anyway. But on those nights where I must feed them all, and we probably had cold cereal the night before, I love having something fast, simple, and still delicious. Sometimes those thrown together meals in a hurry even end up being a favorite.

I came up with this recipe for Mexican Lasagna on one of those nights. It’s fast, simple, and still delicious.  An added bonus on this recipe is that it’s gluten-free for my Hanny!

 Mexican Lasagna Dishing

Mexican Lasagna

2-3 chicken breasts

2 ½ cup shredded cheese (I like mexican blend)

2 cans black beans, drained and rinsed

12 corn tortillas

2 (28 oz) cans of enchilada sauce

 

Cook your chicken in the enchilada sauce, just like you would boil it in water, but don’t add any water. When chicken is done, shred it in sauce. Add black beans. Cover the bottom of a 9 x 13 pan with chicken/sauce mixture. Layer ⅔  cup cheese on top of sauce. Layer 4 corn tortillas (you can use more tortillas if your pan is larger). Repeat the 3 layers as many times as you would like: chicken/sauce, cheese, tortilla. End the top layer with any remaining sauces and ½ cup of cheese. Bake on 350 for 25-30 minutes, until hot and bubbly.

**Tips:

Don’t have enchilada sauce?  Use tomato sauce and add 1-2 tsp of cumin powder to 16 oz. tomato sauce, according to taste preference.

Want your chicken to cook faster?  Cut each breast into thirds, and then boil in sauce.

Shred your chicken easily.   Remove chicken from the sauce once cooked, and shred the chicken with a paddle attachment in your kitchen aide. Use speed 2 for 30-60 seconds. Then add shredded chicken back to sauce.

Switch it up a bit.  You can use red or green enchilada sauce, or both.

Want to mix your veggie in the lasagna?  Add some corn with the chicken mixture.

Mexican Lasagna Plate

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