Recipe courtesy of Monica's Aca y Alla
Mexican Lasagna
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- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 583
- Total Fat
- 26 g
- Saturated Fat
- 12 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 11 g
- Sugar
- 3 g
- Protein
- 36 g
- Cholesterol
- 87 mg
- Sodium
- 547 mg
- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 583
- Total Fat
- 26 g
- Saturated Fat
- 12 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 11 g
- Sugar
- 3 g
- Protein
- 36 g
- Cholesterol
- 87 mg
- Sodium
- 547 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Prepare the tortillas by soaking them in hot water until they are slightly soft. Coat the bottom of a 9 by 13-inch pan with about 1/2 of the marinara sauce. Spread 4 tortillas down on top of the sauce in the pan. Top the tortillas with about 1/3 of the corn, beans and cheese. Sprinkle with salt and pepper. Then add 1/3 of the chicken. Place 4 more tortillas on top and repeat with the toppings. After you have 3 layers spread the remaining marinara sauce and top with more cheese. Place in oven for 45 minutes.
