Tasty Tuesday

Easy Mexican Lasagna

3 cups chopped, cooked chicken breast (4 small boneless breasts)
1 (15 oz.) can black beans, rinsed and drained
1 can rotel tomatoes original recipe (or you can use mild)
1 tsp. garlic powder
1 tsp. ground cumin
½ tsp. pepper

1 (10-3/4 oz) can cream of chicken soup (use fat-free if you like)
1 (10-3/4 oz) can cream of mushroom soup (use fat-free if you like)
15 oz. can enchilada sauce (regular flavor)

12-14 corn tortillas cut in fourths
1 cup shredded cheddar
1 cup shredded Monterrey jack or cheddar jack

Cook first 6 ingredients in a saucepan over medium heat until thoroughly heated through.

Stir together soups and enchilada sauce in a saucepan over medium heat until smooth and warm.

Spoon 1/3 of sauce into a 13x9 baking dish (coated with Pam); cover with a layer of tortillas. Spoon half of chicken mixture and 1/3 of sauce over tortillas; sprinkle with half of cheddar cheese. Top with more tortillas. Spoon remaining chicken mixture and remaining sauce over tortillas. Sprinkle with remainder of cheddar. Cover with final layer of tortillas and sprinkle with remaining cheese.

Bake at 350 for 30-40 minutes or until bubbly.

Top with shredded lettuce, sour cream, or picante if you like.

***Variations: You can cut out cumin if you don't have it; if you like more sauce you can use a the bigger can of enchilada sauce (I use mild); you can also use just cheddar cheese, the more cheese the less spicy.

**If you want a healthier version than this you can make the chicken mixture and spoon it into a flour tortilla. Top with avocado and a little cheese. Yummy!!**

I use the mild ingredients when I make this for Baylie and Jake. They enjoy it, but my children love Mexican food!