Easy Enchilada Lasagna & Bean Dip
Grocery List for Lasagna:
* Corn Tortillas
* 3 chicken boneless, skinless chicken breasts, cooked and shredded
* 1 teaspoon cumin
* pinch of cayenne pepper
* 3/4 cup black beans
* 1/2 red pepper, chopped
* 1/2 orange & yellow bell pepper, chopped
* 1/2 sweet onion, chopped
* 1 10 oz. can enchilada sauce
* 2 cups shredded cheddar jack cheese
* OPTIONAL - jalapenos
* OPTIONAL - sour cream
Grocery List for Bean Dip:
* 1 bag of tortilla chips
* 1 can of refried beans
* use some of the enchilada sauce to pour of the top
* 1 cup of cheese
Preheat oven to 375
For filling: Heat skillet on medium heat and add olive oil, onions and peppers. Saute until soft, about 5-6 minuets. Add chicken, cumin an cayenne, 1/2 the can of enchilada sauce, and the black beans. Stir until warm and combined.
Spray a baking dish with non-stick spray and lay 4 tortillas down. Top with cheese and filling. Repeat until you run out of filling. Top with remaining cheese and enchilada sauce.
Bake for 25 - 30 minutes
In a small baking dish add the refried beans, drizzle some enchilada sauce and then top with cheese.
Bake for 10 minutes
(or until cheese is melted and is heated all the way though)
I HOPE YOU ENJOY!