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    MEXICAN LASAGNA


    Source of Recipe


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    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 chilies, drained 6 to 7 flour tortillas
    (8-inch)
    3 cups shredded cooked chicken
    1 can (15.5 ounces) corn, drained
    8 ounces shredded cheddar cheese
    Sliced black olives, sliced scallions

    Recipe



    Heat oven to 350º F. Mix chili, cumin, salt, pepper, tomatoes in bowl.Mix sour cream, scallions, chilies in second bowl.Spread 1/2 cup tomato mixture in 13 x 9 x 2-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 tomato mixture, one-third cheese. Repeat layering, ending with tortillas, tomatoes. Sprinkle remaining cheese around edge.Bake in 350F oven 35 mins, until bubbly. Let stand 15 mins. Garnish with olives and
    scallions.

 

 

 

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