"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chicken- Mexican Lasagna Recipe

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This recipe for Chicken- Mexican Lasagna, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Caralee Bohne
Added: Sunday, April 29, 2007


2Tbsp. olive oil
2 lbs. ground chicken breast (3 breasts put in a food processor)
2 Tbsp. chili powder
2 tsp. ground cumin
red onion, chopped
1 (14 oz.) stewed tomatoes
1 cup medium heat toaco sauce
1 (15 oz.) can sliced black olives, drained
1 cup frozen corn
6 tp 8 (8 inch) Spinach flour tortillas
1 cups grated cheddar cheese
1 cups grated pepper jack cheese
2 green onions, chopped

In a large skillet, add 2 Tbsp. olive oil. Add chicken and season with chili powder, cumin and red onion. Brown meat 5 minutes. Add stewed tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, then season with salt to your taste.

Spray with cooking spray, a 9x13 pan. Cut tortilla in quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat ending with cheese. Bake 20 to 25 minutes until cheese in bubbly.




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