My mom told me about this fabulous recipe of a Mexican Lasagna, so when I made my Fiesta Chicken in the Crock while I was on vacation I decided to use the leftovers to make this Lasagna, I kind of winged it, but it was sooooooooo good!! Thanks for the inspiration mom!!

What you need:

2 Cups of Fiesta Chicken
12 flour or corn small tortilla’s
1 can of fat free refried beans
2 cups reduced fat shredded 4 cheese mexican
3/4 cups of salsa (whatever kind you prefer

What to do: 

Layer four of the tortilla’s in a tin pan (or casserole dish if your making it in your oven). Yes I also sprayed with non stick cooking spray as well, this prevented it from sticking to the bottom (for the most part).

Spread on half of the refried beans on top of the tortillia’s. Spread a cup of the Fiesta Chicken on top of the refried beans. Sprinkle some cheese on top.

Repeat the layer one more time topping it with the tortilla’s. Pour the salsa on top and sprinkle the last of the cheese on top of the salsa.

Cover and let it cook inside a grill for approx. 20-30 min. If it’s straight from the crock it shouldn’t need anymore than 15-20 min in the grill, mine came from the fridge so I cooked it for 30 min.

When I cut into this, it was like a piece of heaven!!

Layers of goodness!! This is a great way to use leftovers, quick and simple!