Ingredients

The following ingredients have 4 Servings
  • 3 chicken breasts (, cooked and shredded)
  • 1 packet taco seasoning
  • 2/3 cup chicken broth or water
  • 1 15 oz can enchilada sauce
  • 1 15 oz can black beans (, drained and rinsed)
  • 1 15 oz can corn (, drained)
  • 1 3 oz can sliced black olives
  • sliced jalapenos
  • 16 oz shredded cheese
  • 1 lb small corn tortillas ((18 count))
  • Sour cream or salsa for serving ((optional))

Instruction

  • Preheat oven to 350 degrees
  • Add cooked shredded chicken to a medium sized pot and heat over medium high heat
  • Stir in taco seasoning packet (or homemade seasoning) with 2/3 cup of water or broth and bring to a low boil
  • Lower heat to simmer and cook for 10 minutes then remove from heat and build your lasagna
  • Take approximately 12 small corn tortillas and cut them in half
  • Pour enchilada sauce into a wide bowl and dip a half of tortilla in the sauce to coat and then lay on the bottom of a 13 x 9 baking pan. Repeat with enough tortilla halves to loosely cover the bottom of the pan
  • Spoon a layer of shredded chicken on top of the tortillas and then layer cheese, beans, corn and any other ingredients you decide to use
  • Repeat the tortilla dipped in sauce layer and continue layering ingredients until you reach the top of the pan
  • Top off lasagna with a layer of sauced tortillas and cover with shredded cheese
  • Bake for 25 minutes or until top is golden brown
  • Let set for 10 minutes and then serve immediately