Mexican Chicken Lasagna {recipe}

I have a weakness for Mexican cuisine 
{probably not the most politically correct way to say it...sorry}

So I was super excited to get this recipe at a Pampered Chef party recently!

{{Mexican Chicken Lasagna}}

Looks a little sloppy...but it's OH SO GOOD!

What you'll need:

3 boneless, skinless chicken breast
{not shown...think it was boiling at the time}
1 pkg. (8 oz) cream cheese
2-4 cups shredded cheese
1 can (28 oz) enchilada sauce
1 can black beans
12 (6 in) corn tortillas
{you could bake this in a regular pan as well}

Step 1

Pour about 1/4 of the enchilada sauce in bottom of the Deep Covered Baker.  Pour remaining sauce in a large bowl {big enough to dip your tortillas in}.

Steps 2 - 4

Shred boiled chicken {can cube if you prefer}.  Soften the cream cheese in the microwave for about 45 seconds.
Mix chicken, cream cheese and 1 1/2 cups of cheese.

Step 5 {layer 1}

Dip four corn tortillas in the remaining enchilada sauce and place at bottom of dish, overlapping as necessary.

Step 6 {layer 2}

Spread chicken mix over tortillas {I used it all}.

Step 7 {layer 3}
Spread entire can of black beans over chicken.

Step 8 {layer 4}

Cover with more dipped tortillas.  I used 6.

Step 9 {final layer}

Pour remaining enchilada sauce over mixture and top with cheese {I used a 4 cup bag of cheese}.

Now this is my favorite part!  Cook for 15-20 minutes in the MICROWAVE on high!  Yes, the MICROWAVE!!!

If you choose to bake this in the oven I would assume that the timing would be at least 30-45 minutes.

Let stand for a few minutes...cut...and serve!  Yum, yum, yummmmm!!!

The possibilities for this recipe are endless.  You could add onions, cilantro, olives, corn...whatever your heart desires!!!

Be sure to pop on over for the next 30 days...I've got some neat-o stuff coming up :)