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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna is from Good Eats From Grizzly Kitchens, 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:  
6 - 8 bone-in chicken breasts
1 can cream of mushroom soup
4 oz. can diced green chiles
16 oz. green chile salsa, mango peach salsa or similar
8 oz. can sliced black olives
1 bunch green onions, sliced
¾ tsp. cumin
8 slices each of cheddar and monterey jack cheese (about ⅓-inch thick)
flour tortillas cut in 2 inch strips
1 tsp. salt
dash pepper
Directions:
Directions:
Preheat oven to 400º. In large pot, cover chicken breasts with water and salt, bring to a gentle boil and then simmer for 20 to 30 minutes. When cooled enough to touch, pull off meat in strips. Mix soup, chilis, 12 ounces of salsa, olives, onions and cumin in a large mixing bowl. Add chicken to mixture, and remainder of salsa to taste. In greased 9 x 12-inch baking dish, lay tortilla strips overlapping along the bottom of the pan. Spread half of the chicken mixture on top of tortillas, then lay four slices of cheddar and Monterey Jack on mixture. Repeat process, starting with tortillas, but do not place top layer of cheese on chicken.
Bake uncovered 20 minutes, then add remaining cheese slices. Continue baking for 10 minutes.
Personal Notes:
Personal Notes:
This freezes well and is good for a hungry ski crowd!

 

 

 

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