 |
|
|
|
|
|
Mexican Lasagna - New Recipe
Mexican Lasagna 1984
3-4 boneless chicken breasts Spices of choice: Salt & pepper
1 dozen corn tortillas Garlic powder
Sauce-: 2 cans chicken/mushroom Soup Mrs. Dash
1 jar chunky salsa 12-oz. shredded cheese (Mexican?)
1 onion, diced (part gr. onion) Vegetarian Side - Sliced Carrots, 3/4 soup can milk Celery & Mushrooms
-------------------------------------------------------------------------------------------------------
1- Bake Chicken w/spices in foil for 30 min. Save 4 Tblsp. broth. When cooled, cut into 1" pieces. (3 piles)
2- Meanwhile-tear tortillas into 1" pcs. (3 piles).
-Prepare Sauce by blending soups, salsa, onion, milk, & spices of choice.
3- Assembly - Using a 13x9 baking pan, spray with Pam, add 4 T. broth (from chicken foil).
- 3 layers as follows: TORTILLAS, CHICKEN, SAUCE & CHEESE.
4- Bake @ 350 degrees for 1 hour to 1 hour & 1/2, or till cheese melted.
-------------------------------------------------------------------------------------------------------
Serve with tortilla chips, refried beans & Spanish rice-- A Mexican Fiesta!!
Show Reviews (0)
|
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|