Mexican Lasagna

American.foodie's picture

Nov. 20, 2011

Ingredients

Water 2 1/4 Cup (36 tbs)
Pinto beans and rice 6 Ounce (1 box, UNCLE BEN'S Brand)
Skinless boneless chicken tenderloins 8
Enchilada sauce 1 Can (10 oz)
9 inch flour tortillas 3
Colby and monterey jack cheese 6 Ounce , shredded (1 1/2 cups)

Directions

GETTING READY

1 Preheat the oven to 425°F.

MAKING

2 In a large skillet, combine water, beans & rice and contents of seasoning packet.

3 Add in the chicken.

4 Bring to a boil.

5 Cover and lower the heat.

6 Simmer for 20 minutes or until the chicken is no longer pink in center.

7 Remove the chicken from the skillet.

8 Shred the chicken using two forks or cut into small pieces.

9 Over the bottom of 9-inch pie plate, evenly spread 1/4 cup enchilada sauce.

10 Place 1 tortilla over enchilada sauce.

11 Top with 1/3 each of remaining enchilada sauce and cheese.

12 Repeat the layers twice.

13 Bake for 5 to 10 minutes or until hot and bubbly.

SERVING

14 Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 735Calories from Fat 208

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 1355 mg56.46%

Total Carbohydrates 31 g10.3%

Dietary Fiber 3 g12%

Sugars 1 g

Protein 94 g188%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet