Menu, Continued: GF, Dairy Free Mexican Lasanga

Mexican Lasagna ready for the oven.

Another photo recipe: Day two of the crock pot Mexican beans, rice and chicken.

Mexican Lasagna

You Need:
Leftover crock pot rice, beans, chicken and corn mixture
corn tortillas
one can refried beans
leftover homemade enchilada sauce

You Do:

Place a layer of corn tortillas on the bottom of a baking dish. I use one whole tortilla and then break some in half and line the edges. Spread half of the can of refried beans over the tortillas, then cover them with some sauce.

Layer half the chicken and rice mixture, followed by more sauce.Repeat the layers, finishing with a thick layer of sauce. I cut some tortillas into strips and decorated the top with them.

If you can have cheese, throw a layer of shredded cheddar over the rice layers and top with more shredded cheese.

Bake at 350 until browned and bubbly, about 25 minutes. Serve with a big green salad, and some dairy or non dairy sour cream if you can have it!

I usually have enough left over for lunch the next day. You don’t really miss the cheese, because there’s plenty of beans and sauce to make up for it!

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