Recipe by Mike Steadman
"A spicy, cheesy, Mexican flavored dish assembled and baked much like lasagna."
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chopped, cooked chicken breast meat
fresh chopped jalapeno peppers
shredded mozzarella cheese
shredded Cheddar cheese
15 (6 inch)
Teriffic recipe!! I would recommend not to deviate from the corn tortillas. Using flour ones seem to turn out a little mushy. It's even more delicious when topped with your favorite peppers, lettuce, tomatoes and/or sour cream! Will make again and again!!
This was just okay. It was pretty much just a big enchilada, IMO. One recommendation I have is to put a spoonful of sauce on the bottom of the pan before putting down the first layer of tortillas. I didn't, and the bottom layer was tough as shoe leather.
My only change would be More Layers. My old world Italian Mother-in-Law couldn't believe how good and light this recipe was - she wants me to make it again.
I made this last night and my husband & I loved it. Instead of cooking the chicken I used canned chicken to quicken the setup time and it was great.
This dish was great. My family loved it for Sunday dinner. A keeper!
We loved this chicken lasagna!! I didn't have canned tomato sauce so I used 4 cups of spaghetti sauce.. and I used much less cheese, just a little..Delicious!
Great with chicken, but I used it with hot sausage for non chicken lovers. It is great with more heat added to it. Have served to company with guacamole or green salad with pears or cranberries-- good combination and easy to make ahead.
This is a very tasty dish that can be assembled ahead of time. The recipe calls for it to be topped with a whole pound of cheddar cheese, but much less is needed. My kids did not the texture of the corn tortillas after they had been baked in the casserole sort of soggy. But people who like chicken enchiladas will like this "lasagne."
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Chicken Lasagna
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 427
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