Bird's Eye Recipe Ready Mexican Chicken Lasagna

Bird's Eye Recipe Ready Mexican Chicken Lasagna

Janet Henderson

"The Bird's Eye Southwest Recipe Ready Blend makes this very easy and quick to make. Loved it.This was delicious and not too spicy. Easy and very The Flavorful sauce in the casserole was so good that my son-in-law called it addicting. He couldn't get enough."
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Ingredients

servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

  • Prep

  • Cook

  1. Preheat oven to 375°F.
  2. Lightly grease medium sized baking dish with nonstick cooking spray.
  3. Heat oil in large nonstick skillet over medium-high heat and add Recipe Ready Southwest Blend and the minced jalapeno, for 5 minutes or until vegetables are softened and all liquid is absorbed, stirring occasionally.
  4. Add shredded chicken to the skillet.
  5. Blend salsa, cumin, oregano with the sour cream in a medium sized bowl.
  6. Arrange tortillas halves to cover the bottom of the greased casserole dish.
  7. Then layer half the vegetable-chicken mixture and
  8. pour half the salsa sour cream mixture on top of Chicken mixture then top with 3/4 cup cheese.
  9. Repeat layers ending with tortillas.
  10. Sprinkle with remaining cheese.
  11. Cover dish with aluminum foil and bake 20 minutes or until heated through and cheese is melted.
  12. Remove Foil and put back into oven for 10 more minutes to brown the cheese.
  13. Serve, if desired, with sour cream and cilantro.

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