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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