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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Melissa's Mexican Lasagna Recipe

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This recipe for Melissa's Mexican Lasagna is from The Perry Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Cooking spray
12 oz cooked chicken, cut into 1" cubes (about 3 cups)
1 c sour cream (regular or low-fat)
1 c shredded Monterey Jack cheese (divided)
1 c shredded Cheddar (divided)
1/2 c mild, medium or hot salsa
1 4 oz can chopped green chiles
2 tbsp chopped fresh cilantro leaves
1 tsp ground chili powder
1/4 tsp cayenne pepper, or to taste
8 (6-inch) corn tortillas, cut into 6 wedges
Directions:
Directions:
Preheat oven to 350º

Coat an 11 by 7-inch baking pan with cooking spray. In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.

Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.

Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.

To reheat, bake in a preheated 375º oven for 15 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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