southwest lasagna

Not much to say about this one. Yes, it is good. It’s just a different version of Creamy Chicken Enchiladas, with some extras. And in lasagna form, since the enchiladas fall apart all the time anyway.

2 boneless, skinless chicken breasts, cooked and shredded
1 can condensed cream of chicken soup (we used the Healthy Request)
1 cup light sour cream
8 oz sharp cheddar cheese, shredded
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
2 cups salsa, divided
8 10 inch flour tortillas

1. Preheat oven to 350. Lightly grease a 9 x 13 casserole dish.

2. In a large bowl, mix chicken, soup, sour cream, cheese, corn, black beans and 1 cup salsa.

3. Line the baking dish with a layer of tortillas. Spread a layer of the filling on top. Add another layer of tortillas, with more filling on top.

Finish with a layer of tortillas on top. Spread the final cup of salsa on top, evenly.

4. Bake for 30 minutes, until heated through.

The recipe makes a ton of servings, but it freezes well for future meals!

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2 Responses to southwest lasagna

  1. Colleen says:

    This looks so tasty! And that last picture, without the final layer of tortillas on it, looks like an amazing Mexican dip!

  2. Anonymous says:

    Hi! I found a link to your blog on the knot (I used to knot, but now I am married so I am never on) – but – I made this and the jalapenos wrapped in bacon for my hubby last night and he loved both! I love your recipes! Keep it up! Thanks for all the yummy – from monstorb and her DH

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