heat olive oil and saute onions and garlic until tender.
Add shredded chicken, black beans, white corn, lemon juice, garlic powder, salt and pepper. Cook 5 min. stirring occasionally.
Add cream of chicken soup and 1/4 cup milk and stir well until combined. Remove from heat, set aside.
Mix softened cream cheese and nacho cheese condensed soup. Mixture will remain a little seperated, that's ok, just mix as well as possible.
Spray 9x13 baking dish with nonstick spray and add 1/4 cup of taco sauce on bottom.
Apprage flour torillas on top of sauce so bottom is covered. Rip in half but don't overlayer.
Spoon chien mix over, spread 1/4 cup taco sauce, add more tortillas, spoon cream cheese/nacho soup over and top with 2 cups shredded cheese.
Bake 30-40 minutes at 350 or until bubbly.
Let stand for 15 minutes before serving.
Originally Submitted
7/26/2012
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