Dinner

Chicken Enchilada Casserole (Mexican Lasagna) is for Dinner.

Chicken Enchilada Casserole (Mexican Lasagna) takes 5 minutes to prepare.

Chicken Enchilada Casserole (Mexican Lasagna) takes 40 minutes to cook.

Chicken Enchilada Casserole (Mexican Lasagna) makes 8 servings.

The ingredients for Chicken Enchilada Casserole (Mexican Lasagna) are:

1 lb diced cooked chicken breast
1-15oz can Black Beans
1-4oz can chopped Green Chiles
1 1/2 cup frozen corn
16 oz Fat Free Sour Cream
1/2 cup Cilantro, chopped
2 cups 2% colby jack Shredded Cheese
8 6" Corn Tortillas
1 1/4 cups Enchilada Sauce

Here is how you make Chicken Enchilada Casserole (Mexican Lasagna):

Heat oven to 375*. Spray 9 x 13 glass baking dish with nonstick spray. Pour 1/4 cup of sauce in the bottom of the baking dish, enough to cover bottom, set aside. In a bowl combine chicken, cilantro, beans, & chilies, set aside. Place 4 tortillas on sauce, overlapping if necessary to cover bottom of pan. Spoon half chicken mixture over tortillas, sprinkle with 3/4 cup of cheese. Drizzle with half remaining sauce. Then spoon ½ the sour cream on top. Repeat layers. Cover with foil and bake for 35 min. Uncover, sprinkle with remaining cheese, bake for 5 minutes or until cheese is melted. Serve over crushed tortilla chips if desired.***For easier cutting & serving let it stand about 15 minutes before cutting. Number of Servings: 8Recipe submitted by SparkPeople user MOM2_JOHN_JACK.

The nutritional information for Chicken Enchilada Casserole (Mexican Lasagna) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 304.5

• Total Fat: 7.3 g
• Cholesterol: 40.2 mg
• Sodium: 822.4 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 4.5 g
• Protein: 21.5 g

Chicken Enchilada Casserole (Mexican Lasagna) is Mexican cuisine.