Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
I have substitued Ground Beef in place of the chicken for variety and it's also delightful.
Also, I like Ro-tel tomatoes instead of taco sauce or roasted tomatoes.
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 377 (91%)|
|Amt Per Serving||% DV|
|Total Fat 41.9g||56 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 13.9g|
|Cholesterol 0mg||0 %|
|Sodium 83.2mg||3 %|
|Potassium 204.8mg||5 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 8.9g|
|Protein 2g||3 %|
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Calories per serving: 414
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