Recipe courtesy of Monica's Aca y Alla
Mexican Lasagna
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 583
- Total Fat
- 26
- Saturated Fat
- 12
- Carbohydrates
- 53
- Dietary Fiber
- 11
- Sugar
- 3
- Protein
- 36
- Cholesterol
- 87
- Sodium
- 547
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
12 corn tortillas
4 ounces marinara sauce
8 ounces canned corn
14 ounces black beans, cooked
14 ounces Monterey Jack cheese, plus more for topping
Salt and pepper
16 ounces chicken, cubed
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.