Saturday, January 16, 2016

My take on Mexican chicken lasagna

I've been trying to use up some things I have lurking in my freezer and this week I pulled out some southwest flavored chicken and the hugest tortillas I've ever seen.  And since I'm all about easy meals, here's what I did to make some pretty yummy Mexican Lasagna.

Mexican Lasagna


1 lb of taco/southwestern seasoned chicken
8 oz tomato sauce
3 big tortillas (burrito size)  or just overlap smaller tortillas
about 2 cups of cheddar/colby jack cheese
1 can black beans
1/2 cup of green enchilada sauce

Cook the chicken and shred it.  I dumped 8 oz of tomato sauce on it while it was cooking.  I used the crockpot with a liner to make it super simple.
Using a square pan, place a tortilla in the bottom and then layer half the chicken, half the beans, and a sprinkling of cheese.   Repeat 1 more time and then put a tortilla on top, spread the enchilada sauce on top of the tortilla, and sprinkle with a bit more cheese.
Bake for about 35 minutes at 350.  I let it cool for a few minutes before we ate.

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