Chicken, Corn & Black Bean Lasagna
Southwestern ingredients and tortillas layered and baked like lasagna
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs or breasts
- 1 can 15 oz. black beans
- 1 can 15 oz. corn
- 1 can 10 oz green enchilada sauce
- 1 can 10 oz. red enchilada sauce
- 1 can 10 oz.Cream of Chicken Soup
- Flour tortillas { I used 6 8 inch tortillas}
- 6 oz grated sharp cheddar
Instructions
- Place chicken in a sprayed or lined slow cooker and pour green enchilada sauce over it. Cover and cook on high for 3 1/2 hours
- Shred chicken in the sauce with 2 forks {this can be done a day ahead and refrigerated}
- Drain black beans and rinse well. Drain corn. Combine beans and corn with chicken in sauce
- Mix red enchilada sauce with Cream of Chicken soup. Spread a layer of this sauce on the bottom of baking dish
- Top sauce with a layer of torn tortilla pieces
- Top tortillas with 1/2 chicken vegetable mixture and sprinkle with 1/3 of cheese
- Add another layer of tortilla pieces, the rest of the chicken mixture and another 1/3 of the cheese
- Cover top with tortilla pieces, pour remaining sauce over all to cover and sprinkle with remaining cheese.
- Bake at 350 degrees until hot and bubbling, about 45-60 minutes
Notes
A deep 8 inch square baking dish is a good size for this recipe