Monday, January 23, 2012

Southwest Chicken Enchilada Lasagna

1 chicken breast (seasoned cooked and shredded)
2 15 oz jars of salsa
1 can of black beans (rinsed and drained)
2 cups of frozen corn
3 cups of frozen spinach (thawed and squeezed to get rid of excess liquid)
cheddar cheese (as little or as much as you would like)
soft corn tortillas

Layer the ingredients in a casserole dish making sure to keep the corn tortillas wet with the salsa. Cook for about 30-45 minutes. Delicious AND Gluten Free.

1 comment:

tbsomeday said...

just had this for lunch..sans chicken :)