Mexican

Chicken tortilla lasagna is for Lunch.

Chicken tortilla lasagna takes 960 minutes to prepare.

Chicken tortilla lasagna takes 30 minutes to cook.

Chicken tortilla lasagna makes 8 servings.

The ingredients for Chicken tortilla lasagna are:

2.7 cup Yellow Sweet Corn, Canned
2.16 cup Beans, black
160.0 Grams Onions, raw
365.0 Grams Green Peppers (bell peppers)
665.0 Grams Chicken Breast (cooked), no skin, roasted
137.0 Grams Mushrooms, fresh
118.0 Grams Sour Cream
260.0 Grams Cheddar or Colby Cheese, Low Fat
10.0 serving Flour Tortilla (Soft Taco Shell)
510.0 Grams Salsa

Here is how you make Chicken tortilla lasagna:

Slow cook chicken to shred Chop up veggies and brown Cook black beans and corn Start by laying two tortillas shells in bottom of bake pans Add 1 cup of chicken/beans/corn mix to each dish. Mix 1 cup of cheese to chicken layer Cover with tortillas shell Apply sour cream evenly between dishes Apply veggies evenly between dishes Cover with tortillas shell Add remaining chicken mix evenly. Apply 1cup of salsa with 1 cup of cheese Cover with tortilla shells Bake in over at 350 for 30minsServing Size: Square baking dish cut into 4sNumber of Servings: 8.0Recipe submitted by SparkPeople user BOBBYATKINSON78.

The nutritional information for Chicken tortilla lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 474.1

• Total Fat: 10.0 g
• Cholesterol: 64.8 mg
• Sodium: 1,006.5 mg
• Total Carbs: 58.1 g
• Dietary Fiber: 11.0 g
• Protein: 39.8 g

Chicken tortilla lasagna is Mexican cuisine.

The dietary needs meet for Chicken tortilla lasagna is Low Carb