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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from CW Curves Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Dansby
Added: Saturday, April 30, 2005



Mexican Lasagna

In mixing bowl combine:

2 3-oz. pkgs. Cream cheese (softened)
1 10-3/4 oz. cream of chicken soup
1/3 c. dairy sour cream
1 4 oz. can diced green chili peppers, drained
1/4 tsp ground cumin
1/3 c. milk
1/4 c. shredded Monterey Jack cheese

Fold in 2 c. cooked, chopped chicken or turkey

Quarter 8 5-6 inch corn tortillas

Layer as follows:
1/3 of the tortillas
1/3 of the sauce
Repeat 2 more times

To heat:

Seal & vent the container. Microwave on 70% power for 12-17 min. or until heated through. Remove cover and sprinkle with 1/2 c. Monterey Jack cheese. Put seal back on and let sit 5-10 minutes to melt cheese.

Optional: Garnish with chopped tomato and sliced green onions

Can be prepared 1-2 days before and refrigerated till ready to use or freeze up to 3 months.

Number Of Servings:
Number Of Servings:




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