Gluten-Free Mexican Lasagna
We took Mexican and Lasagna and married them together with this Mexican Lasagna recipe! Using corn tortillas, slow cooked seasoned chicken breasts, lots of salsa, fresh peppers and refried beans, this dish is flavorful and hits the spot for any taco Tuesday!
Ingredients
- 4 Seasoned and slow cooked shredded chicken
- 1 jar Salsa
- 1 can Refried beans
- 1 each Yellow, red and orange peppers
- 2-3 cups Tex-Mex blend and Monteray Jack
- Optional lettuce, guacamole, extra salsa, and sour cream on the side
Instructions
- Start by shredding the chicken, then place a layer gluten-free tortillas in the bottom of your dish
- Add shredded chicken salsa and cheese, then alternate additional layers with the chicken, peppers, refried beans, cheese, and ending with the tortillas
- Top with additional salsa and cheese
- Bake at 350° for about 30 minutes until cheese is nice and bubbly on top
- Broil for 2 to 3 minutes until the cheese is browned
- Optional : Top with lettuce, and serve with sour cream, additional salsa, and guacamole on the side