Gluten-Free Mexican Lasagna
Tired of just having tacos for taco Tuesday? This gluten-free Mexican Lasagna recipe that will hit the spot any night of the week!
Equipment
- 9 inch square or 9 x 13 inch pan
Ingredients
- 4 Seasoned and slow cooked shredded chicken breasts
- 16 4-6 inch Corn or gluten-free flour tortillas
- 1 jar Salsa As mild or spicy as you like it
- 1 can Gluten-Free refried beans
- 1 each Orange and yellow peppers cut into thin slices
- 2-3 cups Tex-Mex and Monteray Jack Cheese (shredded)
- Optional lettuce, guacamole, extra salsa, hot sauce and sour cream on the side
Instructions
- Start by shredding the chicken and then add a layer of gluten-free tortillas in the bottom of your dish
- Add shredded chicken salsa and cheese
- Alternate additional layers with the chicken, peppers, refried beans, cheese, and the tortillas
- Top with more salsa and cheese
- Bake at 350° for about 30 minutes until cheese is nice and bubbly on top
- Broil for 2 to 3 minutes or until browned
- Optional : Top with lettuce, and serve with sour cream, additional salsa, and guacamole. Add hot sauce if you would like it a little spicier.