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Easy Mexican Lasagna

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3 cups chopped cooked chicken breast

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

2/3 cup canned diced tomatoes and green chiles

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon pepper

1 (10 3/4-ounce) can fat-free cream of chicken soup

1 (10 3/4-ounce) can fat-free cream of mushroom soup

1 (10-ounce) can enchilada sauce

Vegetable cooking spray

9 (6-inch) corn tortillas

1 cup (4 ounces) low-fat shredded Cheddar cheese

1 cup (4 ounces) shredded Monterey Jack cheese

Toppings: shredded lettuce, nonfat sour cream, mild chunky salsa

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