"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from BAM!! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindsay Gorter
Added: Wednesday, May 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pound chicken, cubed
1 can black beans, drained
1 small can green chiles
2 cans enchilada sauce
6 corn tortillas
12 ounces shredded cheddar cheese

Directions:
Directions:
Preheat oven to 350 degrees. Cook chicken in olive oil. Cut into small cubes. Mix together black beans, chilies, and chicken. Into a 13 x 9-inch pan, place enough enchilada sauce to cover. Place tortillas over sauce to cover completely. Pour 1/2 of the chile/bean/chicken mixture over tortillas and top with cheese; cover with sauce. Repeat above order one time. Top with remaining chile mixture, sauce, and tortillas. Cook covered for 15 minutes. Uncover and cook 15 minutes more.

Personal Notes:
Personal Notes:
Mom LOVES this!! Easy and inexpensive!!

 

 

 

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