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Mexican Lasagna Recipe

   
 

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     Mexican Lasagna

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 package of skinless chicken breast (cooked in slow cooker)
1 cup of sour cream
1 cup of shredded Monterey Jack Cheese (divided)
1 cup shredded Cheddar Cheese (divided)
1/2 cup salsa
1 4-ounce can chopped chilies
1 tsp ground chili powder
8 (6-inch) corn tortillas, cut into 6 wedges
 

Instructions
Preheat oven to 350 degrees. Coat an 11 by 7 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, chilies, ad chili powder. 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 the back of a spoon to eve the 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 before serving.


Originally Submitted
8/15/2011





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