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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mexican Lasagna Chicken and Salsa Verde Recipe

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This recipe for Mexican Lasagna Chicken and Salsa Verde is from Cindy Harbaugh 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 rotissarie chicken shredded
2 poblano pepper
1 jalapeno
1 jar salsa verde sauce (or green enchilada)
9-12 corn tortillas
Mexican Crema or sour cream
Shredded cheese about 12-16 oz
Directions:
Directions:
Preheat oven to 375º
Roast peppers and jalapeno, then seed and chop. Add to sauce.
Pour sauce into 9 X 13 pan. Add 3-4 corn tortillas top with chicken, sauce, crema, cheese. Repeat twice more. Can chill for later.
When ready, put on baking sheet and bake for 40-50 min until hot and bubbly.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Can serve with lime wedges and cilantro.
Great with guacamole.

 

 

 

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