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:
covered percent of daily need
