This Mexican twist on lasagna is as easy as uno, dos, tres! Start with leftover Chipotle Black Bean Chili, then just layer away and bake. If you like, serve with a tossed green salad.

Source: Midwest Living
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Ingredients

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Directions

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  • Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a medium bowl, combine the reserved chili, the corn and 3/4 cup of the cheese.

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  • Place a tortilla on the bottom of the prepared baking dish. Top with 3/4 cup of the chili mixture. To make a stack, repeat layering with the remaining tortillas and chili mixture. Spread the salsa verde over the tortilla layers. Sprinkle with the remaining 1/4 cup cheese.

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  • Bake, uncovered, about 40 minutes or until heated through. Remove from oven. Let stand for 5 minutes before serving.

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  • To serve, cut stack into four pie-shaped wedges. Top with avocado, sprinkle with cilantro, and top with a dollop of sour cream.

Nutrition Facts

611 calories; 25 g total fat; 10 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 33 mg cholesterol; 1804 mg sodium. 732 mg potassium; 79 g carbohydrates; 11 g fiber; 9 g sugar; 24 g protein; 0 g trans fatty acid; 1846 IU vitamin a; 51 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 73 mcg folate; 0 mcg vitamin b12; 444 mg calcium; 5 mg iron;

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