Mexican Lasagna

This is what I threw together for dinner tonight with what we had on hand. You can change the ingredients to your liking or what you have on hand!

Mexican Lasagna

2 Chicken Breasts cooked and cut into chunks
3 whole wheat tortillas
1 can black beans
1 cup salsa
1 small onion, chopped and sauteed
4 oz. (1/2 block) cream cheese, softened
1 Tbsp. lime juice
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
2 cups shredded Mexican blend cheese
Cilantro (as desired)

Preheat oven to 350 degrees. Spray pie pan with non-stick spray. Mix cream cheese, lime juice, and spices together in small bowl. Spread just enough Salsa to cover bottom of pan. Lay down one tortilla. Top with 1/3 cream cheese mixture & spread covering tortilla. Layer on 1/2 chicken, black beans, and onion. Sprinkle with 1/3 shredded cheese. Repeat layer {Salsa, tortilla, cream cheese mixture, chicken, black beans, onion, cheese}. You will then add last tortilla, last 1/3 of cream cheese mixture, and last 1/3 of shredded cheese. Bake for 20 minutes covered with foil. Remove foil and bake additional 10 minutes or until top is golden brown. Enjoy!

*This meal can also be prepared the night before and put in fridge overnight and baked the following day. Increase baking time approx. 15 minutes.

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