mexican lasagna
(1 RATING)
This is something I threw together one day and it turned out amazing so I thought I'd share. I orginally made it with gound beef cooked with taco seasoning but I made it with chicken last and liked it better. I did the chicken in the slow cooker with a ghost pepper bbq sauce and then pulled it but you can cook it anyway you want.
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prep time
6 Hr
cook time
45 Min
method
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yield
4 serving(s)
Ingredients
- 2 - chicken breasts
- 1 can diced tomatos and green chillies
- 1 can jalapeno peppers
- 1 medium onion
- 2 - tortillas, flour
- 1 can refried beans
- 1 can enchilada sauce, green
- 1 package mexican blend shredded cheese
How To Make mexican lasagna
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Step 1Cook chicken breasts in slow cooker in disired sauce and seasonings.
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Step 2Shred chicken
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Step 3Combine diced onion, tomatoes, peppers, half can of enchilada sauce and seasonings in a frying pan. Cook of medium heat for 10min then add chicken.
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Step 4In a 9x9 glass baking dish lightly cover the bottom of the dish with enchilada sauce.
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Step 5Lay down one tortilla.
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Step 6Spread half a can of refried beans on the tortilla.
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Step 7Add half of the chicken mixture over the beans and cover with half the package of cheese.
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Step 8Repeat one more layer
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Step 9Bake at 350 degrees for 30-45min untill warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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