Chicken Mexican Lasagne – The Weekday Chef

Here is a recipe that includes tortillas, mexican cheese and chicken; what’s not to love? It is called Chicken Mexican Lasagne and it is GOOD!

I made this version with regular salsa but you could also do it green and use salsa verde for another delicious taste. You can also make it go further for a bigger crowd and add black beans, if you’d like to extend the amount it makes.

CHICKEN MEXICAN LASAGNE

1 pound chicken, (or 4 chicken breasts) cooked and diced
1 onion diced fine
1 (16-ounce) container sour cream
1 small jar of your favorite salsa
1 cup frozen corn, thawed and drained
½ teaspoon cumin
1 teaspoon chili powder
3/4 cup milk
a few shakes Lawry’s Seasoning to taste
1/4 cup chopped cilantro (plus additional for garnishing)
12 soft taco size corn tortillas (or try it with flour for a different texture)
1 (8-ounce) package shredded Mexican blend cheese
1 can black beans (optional)I don’t add these but you could to increase the serving sizes for a crowd.

DIRECTIONS:

 Mix chicken, sour cream, salsa, milk, corn, cilantro and spices in a large bowl.
Taste and adjust spices.

Cut tortillas into fourths and layer on the bottom of a greased 9 x 13 casserole pan. Layer chicken cheese and tortillas again. You should be able to do it at least twice. Top with cheese. Sometimes I add sliced olives on top so it looks like enchiladas. Bake 30 minutes in 350 degree oven. Let set about 45 minutes before serving and you should be able to slice it into squares. It will set up by then.

Top with sour cream and a slice of avocado if you like. Enjoy! In the meantime, I’m getting out my Valentines Decorations out and having fun with that!