Preheat oven to 375. Spray a 9x13 baking dish with cooking spray and set aside.
In a large non-stick pot or skillet, cook ground chicken, onions, green pepper and garlic over medium high heat until meat is no longer pink. Break up any large pieces of chicken as it's cooking.
Add black beans, tomatoes, corn, chili powder and cumin. Cook and stir 2 more minutes. Add pasta sauce, salsa and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer 5 more minutes stirring occasionally. Stir in cilantro and remove from heat.
To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with 1/2 of the tortillas, overlapping and cutting them as necessary to
fit. Top with 1/3 sauce mixture, followed by 1/2 of the cheese. Cover cheese with remaining tortillas followed by remaining sauce. Sprinkle remaining cheese over sauce.
Cover with foil and bake 35 minutes. Uncover and bake 10 more minutes. Let lasagna stand for at least 10 minutes before serving. Top each piece with a dollop of sour cream and some chopped green onion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (290g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 178 (49%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 108.8mg||33 %|
|Sodium 676.2mg||23 %|
|Potassium 985.8mg||26 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 15.4g|
|Protein 26.2g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 361
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