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Mexican Lasagna




Source of Recipe


Eat What You Love & Lose.


List of Ingredients




1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1 can (28 ounces crushed tomatoes
16 ounces nonfat sour cream
6 scallions, chopped
1 can (4 ounces) chopped green chiles, drained
7 flour tortillas (8 inch)
3 cups shredded cooked chicken
1 can (15 1/2 ounces) corn, drained
8 ounces shredded cheddar cheese
3 ounces pitted black olives, sliced, for garnish
Sliced scallions for garnish



Recipe



Heat oven to 350 degrees. Mix chili powder, cumin, salt, red pepper, tomatoes in bowl. Mix sour cream, scallions and green chiles in a second bowl.
Spread 1/2 cup of the tomato mixture in the bottom of a 13x9x2 inch baking dish. Arrange 2 tortillas to cover bottom; use pieces from another tortilla to fit corners if needed. Top with half the sour cream mixture, half the chicken, half the corn, 1 cup of the tomato mixture and one-third of the cheese. Repeat layering. Top with the remaining tortillas and tomato mixture. Sprinkle remaining cheese around edge.
Bake in 350 degree oven 35 minutes, until bubbly. Let stand 15 minutes. Garnish sliced olives and sliced scallions.