"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Chicken- Mexican Lasagna Recipe

  Tried it? Rate this Recipe:


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


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!