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Quick and easy Mexican lasagna

Mexican lasagna
Mexican lasagna

Once again its early afternoon and you’re wondering what you will do for dinner. Same problem, different day. This recipe is so easy but has a big flavor. It can also be modified to a pie pan or any circular bake dish to create a smaller version for an appetizer or just a small bite during a get together. Layering is the key but it is versatile enough to change your meat from chicken, ground beef or pork. It’s even been made with leftover turkey!
Any good cook will tell that you need to think beyond the basic recipe. What can you do to make it yours? Do you love mushrooms, throw it in. Love spicy, add crushed pepper, hot sauce or a diced jalapeno. There may be an occasional misfire but it’s a great lesson. Tasting is key. While cooking remember what tasted good with what. For example sage in stuffing mix, rosemary with pork, oregano in tomato sauce and so forth. After a while, you will be able to create a mental picture for yourself what goes with what. Most of all be sure to taste what you’re cooking. Taste, taste, and taste what you’re cooking.

This recipe is for Mexican Lasagna. The only reason is called lasagna is the layering of the so shell tortillas. Of course there is cheese, just not your typical lasagna chesses. Most of all have fun with it. Your family will love it, kids too. Try using short cuts too. Buy a store cooked chicken and shred the meat from that. Try using Perdue Shortcuts, and dicing them up. Try any type of leftover meat from dinner and dice it or shred it. It will work. Just give it a shot.

9 flour or corn or whole wheat tortillas
1 pound chicken shredded or diced fine
4 ounces cream cheese, half inch cubed
1 onion diced, chopped
1 teaspoon kosher salt
2 cups Mexican cheese blend (1 16 oz. bag of Mexican blend cheese)
1 cup mild, medium or hot salsa
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper, or to taste
1 cup canned diced tomatoes or taco sauce

Preheat oven at 350 degrees then:

1. Using a 13x9 baking dish, spray with nonstick cooking spray.
2. Combine taco sauce and salsa
3. On bottom of bake dish, pour and spread out a bit of your sauce to cover the bottom
4. Take 3 tortillas and place a top of sauce, they can overlap it’s fine
5. Add chicken to the top of salsa and taco sauce mixture
6. Top with shredded cheese
7. Dollop sauce on top of cheese
8. Now layer over again with tortillas, sauce, chicken, cheese, so forth.
9. Top last layer with cheese
10. Bake for 30 minutes or until cheese is bubbly and brown
11. Slice and serve

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