Description
Mexican lasagna is made with layers of flour tortillas, shredded chicken, refried beans, salsa and melted cheddar cheese for a simple, cheesy dinner.
Ingredients
Scale
- 2 1/2 cups cooked, chopped chicken
- 1 cup refried beans
- 1 1/2 cups salsa or picante sauce
- 4 flour tortillas
- 6 oz shredded cheddar cheese (plus more for topping)
Instructions
- In a bowl stir together the chicken, refried beans and salsa.
- Lay one tortilla down and spread 1/3 of the chicken mixture over the top. Place it in the bottom of the slow cooker and sprinkle with 2 oz of cheddar. Repeat this 2 more times. Top the entire stack with the remaining tortilla.
- Cover slow cooker and cook on high for 2 hours (you can also bake this on a pan in the oven for 25 minutes at 350° F temperature).
- Sprinkle a little extra cheese on top and let it melt. Slice, serve and enjoy!
Notes
To make it easier to lift the lasagna out of the slow cooker, fold two long pieces of heavy-duty aluminum foil into strips and lay them in a crisscross pattern in the bottom of the slow cooker, leaving the ends hanging over the sides. Assemble the lasagna on top of the foil. Once it’s done cooking, let it sit for 10 minutes, then use the foil handles to carefully lift the lasagna out and transfer it to a cutting board or serving platter.
- Category: Chicken
- Method: Slow Cooking
