Mexican Lasagna with Chicken and Black Beans

Mexican Lasagna with Chicken and Black Beans requires around 1 hour from start to finish. This main course has 617 calories, 39g of protein, and 28g of fat per serving. For $2.74 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from The Lemon Bowl has 1005 fans. This recipe is typical of Mediterranean cuisine. A mixture of non-fat greek yogurt, salt and pepper, smoked paprika, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. With a spoonacular score of 97%, this dish is excellent. Try Mexican Lasagna with Chicken & Black Bean, One-Pot Mexican Cheesy Chicken and Sausage with Black Beans, and Crock-Pot Mexican Shredded Chicken with Black Beans & Corn for similar recipes.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

avocado, cilantro, red onion - optional garnish

15 ounce can black beans - drained or rinsed

12 ounces shredded chicken breasts (such as rotisserie)

12 corn tortillas

1 tablespoon cumin

1 cup corn - fresh or frozen

2 cups plain non-fat Greek yogurt

salt and pepper to taste

1½ cups shredded 2% sharp cheddar cheese

1 teaspoon smoked paprika

Equipment:

glass baking pan

baking pan

spatula

bowl

oven

Cooking instruction summary:

Pre-heat oven to 350 degrees and have a 9 x 13 baking dish ready to use.In a large bowl, mix together 1 cup of the salsa verde with the plain Greek yogurt, shredded chicken, black beans, corn, cumin and smoked paprika. Check for seasoning and add salt and pepper to taste; set aside.Begin assembling the lasagna by adding a quarter cup of the remaining salsa verde to the bottom of the glass baking dish. Using a rubber spatula to spread to prevent tortillas from sticking.Lay four corn tortillas on top of the salsa verde over-lapping as little as possible.Scoop out of the chicken and bean mixture and spread in an even layer on top of the tortillas.Place another layer of four corn tortillas on top of the chicken mixture, pressing down firmly to remove any excess air.Add the remaining chicken and bean mixture and spread out evenly once again on top of the tortillas.Top with remaining four tortillas and press down once more to remove excess air. Drizzle the top with the remaining cup salsa verde then sprinkle with cheese.Bake until cheese is golden and bubbly, about 45 minutes. Let sit 5 minutes to set before slicing to serve.Garnish with avocado, cilantro and red onion before serving.

 

Step by step:


1. Pre-heat oven to 350 degrees and have a 9 x 13 baking dish ready to use.In a large bowl, mix together 1 cup of the salsa verde with the plain Greek yogurt, shredded chicken, black beans, corn, cumin and smoked paprika. Check for seasoning and add salt and pepper to taste; set aside.Begin assembling the lasagna by adding a quarter cup of the remaining salsa verde to the bottom of the glass baking dish. Using a rubber spatula to spread to prevent tortillas from sticking.Lay four corn tortillas on top of the salsa verde over-lapping as little as possible.Scoop out of the chicken and bean mixture and spread in an even layer on top of the tortillas.

2. Place another layer of four corn tortillas on top of the chicken mixture, pressing down firmly to remove any excess air.

3. Add the remaining chicken and bean mixture and spread out evenly once again on top of the tortillas.Top with remaining four tortillas and press down once more to remove excess air.

4. Drizzle the top with the remaining cup salsa verde then sprinkle with cheese.

5. Bake until cheese is golden and bubbly, about 45 minutes.

6. Let sit 5 minutes to set before slicing to serve.

7. Garnish with avocado, cilantro and red onion before serving.


Nutrition Information:

Quickview
610k Calories
38g Protein
28g Total Fat
56g Carbs
37% Health Score
Limit These
Calories
610k
31%

Fat
28g
43%

  Saturated Fat
8g
56%

Carbohydrates
56g
19%

  Sugar
4g
6%

Cholesterol
69mg
23%

Sodium
495mg
22%

Get Enough Of These
Protein
38g
76%

Phosphorus
695mg
70%

Fiber
16g
67%

Folate
211µg
53%

Selenium
33µg
47%

Vitamin B3
9mg
47%

Vitamin B6
0.94mg
47%

Magnesium
159mg
40%

Calcium
363mg
36%

Manganese
0.72mg
36%

Potassium
1255mg
36%

Vitamin B2
0.57mg
34%

Vitamin B5
2mg
29%

Vitamin B1
0.39mg
26%

Zinc
3mg
26%

Copper
0.48mg
24%

Iron
3mg
22%

Vitamin K
22µg
21%

Vitamin E
2mg
17%

Vitamin C
12mg
15%

Vitamin B12
0.85µg
14%

Vitamin A
676IU
14%

Vitamin D
0.23µg
2%

covered percent of daily need
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