Slow Cooker

Mexican Chicken Lasagna is for Dinner.

Mexican Chicken Lasagna takes 20 minutes to prepare.

Mexican Chicken Lasagna takes 30 minutes to cook.

Mexican Chicken Lasagna makes 10 servings.

The ingredients for Mexican Chicken Lasagna are:

4 chicken breasts (frozen)
1 can Rotel tomatoes with green peppers
1 can diced tomatoes
1 tsp cumin
1 tsp chicken bullion granules
1 green pepper, diced
1 small onion, diced
1 can black beans
6 large tortillas
1 8oz pk lowfat shredded cheese
sour cream for topping

Here is how you make Mexican Chicken Lasagna:

Put the frozen chicken breasts and cans of tomatoes. Cook on low in crock pot for 6 hours. Preheat the oven to 350. Shred the chicken, add back in with the tomatoes and all the remaining ingredients except the tortillas and cheese. Spray a 9x12 pan with non-stick spray, and start layering. If you tear 4 of the tortillas in half and 2 into quarters, you should be able to cover all of the pan. Spoon in some of the chicken mixture, sprinkle on cheese, then repeat, topping with cheese. Bake 30 minutes.Serving Size: Makes 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user NIFERANDERSON.

The nutritional information for Mexican Chicken Lasagna is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 219.4

• Total Fat: 5.4 g
• Cholesterol: 30.1 mg
• Sodium: 612.7 mg
• Total Carbs: 25.3 g
• Dietary Fiber: 4.8 g
• Protein: 18.7 g