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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carol Dansby



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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