You know, you really can't eat too much lasagne in your lifetime. It's just not possible. And when you try a new lasagne recipe--especially one that is Mexican-style, you know you just want to share it too. Am I right?
So let's get this Tasty Tuesday started so you can start your own little lasagne party in your own little cocina, er kitchen. K?
Ingredients
- 4 Cups of cooked Chicken, cut into 1-inch cubes
- 1 Cup of Sour Cream
- 2 Cups Shredded Monterey Jack Cheese
- 2 Cups Shredded Cheddar Cheese
- 1/2 Cup Salsa (I used mild, but I'm a wuss--feel free to be brave and spicy!)
- 1 (4 ounce) Can Chopped Green Chilies (yep, I used mild again)
- 1 TSP Chili Powder
- Salt and Pepper, to taste
- 8 Flour Tortillas, Cut in Half
Directions
- Preheat oven to 350º.
- Coat a 9x12 baking pan with cooking spray.
- In a large bowl, combine the chicken, sour cream, 1 cup of the Monterey Jack cheese, 1 cup of the Cheddar, Salsa, Chiles, Chili Powder, and Salt & Pepper. 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 spread evenly over the tortillas.
- Layer the remaining tortillas over the top, and spoon on the remaining chicken mixture. Top with remaining 1 cup each of Monterey Jack and Cheddar cheeses.
- Cover with foil and bake 30 minutes. Uncover and bake for another thirty minutes, until the top is golden and bubbly. Let stand 5 minutes before serving. You could even add a bit of sour cream on top before serving. You know, just for that extra special presentation. ;)
It was seriously easy to make and, like, amazing. Super duper yummy. Delish!
But be careful. You don't want to eat too much of the stuff. You know, you're not gonna be 22 forever.
