"Those who forget the pasta are condemned to reheat it."--Unknown

Mexican Lasagna Recipe

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

Contributor:  
Contributor:  
Marilyn Wells
Added: Thursday, May 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 to 6 pieces boneless chicken breasts,cooked and cooled
1 to 2 bags shredded Monterey Jack/ Colby Cheese
1 pkg. corn tortillas (cut into 16th or smaller pieces)
Sauce:
2 T. chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can green chiles

Directions:
Directions:
For sauce, in a bowl, mix all ingredients together. In a 9x13 casserole dish that has been lightly greased on the bottom, layer the following: cut up corn tortillas, then cut up chicken, then sauce mixture and then shredded cheese. Layer again. Top with more cheese. Bake in 350 oven for 15 - 20 minutes or until bubbly and cheese has melted.

 

 

 

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