Friday, December 31, 2010

Mexican "Lasagna"

I came across this recipes several years ago, and fell in love with it. During all the changes and upheaval of the past few years, I simply forgot about it. When the ex packed all my stuff, my recipe books were packed as well. I've been SO hungry for this dish lately, so I decided to wing it and try to recreate it on my own. It turned out so well that I've decided it's share worthy.

This is a great use for a rotisserie chicken! If you have a small family, this bakes up beautifully in two 8x8" baking pans so you can freeze one for a quick meal later. It is SO delicious and filling. We enjoy this with a bit of hot sauce too.

Mexican Chicken "Lasagna"

Corn tortillaas
2 cups shredded cooked chicken
1/2 onion, diced
1 15oz can corn, drained & rinsed
1 15oz can black beans, drained & rinsed
1 can cream of chicken soup
1 cup chunky salsa
1 1/2 cups sour cream
1 can Ro-Tel tomatoes, drained
8 oz cheddar cheese, divided
1 packet taco seasoning mix

Preheat oven to 350 degrees. Cut tortillas into strips and evenly cover the bottom of a greased 9x13" baking pan with tortilla strips. in a large bowl, mix taco seasoning, soup and sour cream and stir until well incorporated. Add all the wet ingredients and 1 cup of cheeese. Mix well. Spoon half of wet mixture on top of tortillas and spread into an even layer. Cover completely with more tortilla strips. (You can do this in 1/3 batches and have more layers.) Pour remaining mixture on top of the last layer of tortilla strips, smoothing it out, then top with cheeee. Bake for 35-40 minutes, or until cheese is bubbly and melted.


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