Mexican Lasagna with Chicken & Black Bean

Mexican Lasagna with Chicken & Black Bean is a Mediterranean main course. This gluten free recipe serves 4 and costs $2.46 per serving. One portion of this dish contains approximately 28g of protein, 23g of fat, and a total of 599 calories. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes roughly 45 minutes. If you have ground chicken, cumin powder, sharp cheddar cheese, and a few other ingredients on hand, you can make it. With a spoonacular score of 71%, t

Ingredients

• 15 ounces black beans
• 1 tablespoon canola oil
• 4 servings cilantro
• 12 corn tortillas
• 2 teaspoon cumin powder
• 1 cup chipotle enchilada sauce
• 2 teaspoon garlic powder
• 4 oz ground chicken
• 1 jalapenos
• 1 onion
• 4 servings bell pepper
• 0.5 bell pepper
• 2 teaspoon chili powder
• 4 servings salt
• 6 ounces sharp cheddar cheese
• 1 package taco seasoning

Instructions

1. - Preheat oven to 375F- Over medium heat, add oil on a skillet. When heated, brown ground chicken for few minutes.- 2. Add onions and bell pepper. 3. Let them sweat for couple minutes and add black beans, jalapeno and stir them together. Continue this for 2-3 minutes.- 4. Add all the spices and 1/4 cup enchilada sauce. Allow it to cook for few minutes then remove from heat. 5. Let it cool for few minutes or leave it in the refrigerator for quick chill.- In a baking dish, pour about 2-3 tablespoon enchilada sauce then one tortilla. 6. Spread 1 tablespoon of sauce over the tortilla then spoon chicken-bean mixture followed by 1 tablespoon of cheese or more if you like.- 7. Layer it likewise with the remaining tortillas. Just make sure the tortillas are well covered in sauce otherwise it will be very dry.- Top the last tortilla with remaining sauce and cheese.- 8. Bake it covered for 10-12 minutes or until the sauce bubbles and cheese is melted completely.