Easy Mexican Lasagna

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Southern Living Cooking School


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3 cups chopped cooked chicken breast

1 (15-oz.) can black beans, drained and rinsed

1 (10-oz.) can diced tomatoes and green chiles, undrained

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon pepper

1 (10 3/4-oz.) can reduced-fat cream of chicken soup, undiluted

1 (10 3/4-oz.) can reduced-fat cream of mushroom soup, undiluted

1 (10-oz.) can enchilada sauce

Vegetable cooking spray

12 (6-inch) fajita-size corn tortillas, cut into (1-inch) strips

1 cup (4 oz.) low-fat shredded Cheddar cheese

1 cup (4 oz.) shredded Monterey Jack cheese

Toppings: shredded lettuce, light sour cream, chunky mild salsa, jalapeño pepper slices

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