Mexican Lasagna
This Mexican twist on an Italian classic will have them shouting 'Olé!' |
Ingredients
|
|
Cooking spray |
| 12 |
ounces cooked chicken, cut into 1-inch cubes (about 3 cups) |
| 1 |
cup sour cream (regular or low-fat) |
| 1 |
cup shredded Monterey Jack cheese (regular or low-fat), divided |
| 1 |
cup shredded Cheddar (regular or low-fat), divided |
| 1/2 |
cup mild, medium or hot salsa |
| 1 |
(4-ounce) can chopped green chiles |
| 2 |
tablespoons chopped fresh cilantro leaves |
| 1 |
teaspoon ground chili powder |
| 1/4 |
teaspoon cayenne pepper, or to taste |
| 8 |
(6-inch) corn tortillas, cut into 6 wedges |
Directions
- Preheat oven to 350°F.
- Coat an 11x7-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, then serve on your favorite Dixie product for a delicious Mom moment that's clean up-easy.
To reheat, bake in a preheated 375°F oven for 15 minutes.
Source: Food Network. Tune into Quick Fix Meals with Robin Miller on Fridays at 5PM ET/PT and Saturdays at 10AM ET/PT.
Copyright, 2005, Robin Miller, All rights reserved.
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