Saturday, February 11, 2012

Mexican Lasagna


I love lasagna and pasta is one of my favorite foods! I thought I would put a twist on an old classic and turn ordinary lasagna into Mexican Lasagna! (Pasta-free, may I add! Adapted from here.) Although a bit time consuming to make, you can definitely do some shortcuts to make this an easy weeknight meal. (See below for suggested shortcuts.)

Todd Rating: 8.6
Dan Rating: 9.3 (I think, sorry if I got that wrong, Dan!)

Ingredients:

  • 1 c chicken broth
  • 4 medium/large boneless, skinless chicken breasts
  • 2 tsp olive oil
  • S&P
  • 1 c chopped onion
  • 1 c milk
  • 1 1/2 c shredded Monterey Jack cheese, divided
  • 1/4 c cream cheese
  • 1 jar medium salsa
  • 10 6 in corn tortillas
  • 1-2 c crushed tortilla chips

Directions:

1. Preheat the oven to 350* and grease a casserole dish.

2. Pat the chicken breasts dry with a paper towel and rub with salt and pepper.

3. Roast the chicken for 30-40 minutes or until cooked through. Since I didn't plan ahead, mine took about an hour because they were still slightly frozen. :)

4. While the chicken is roasting, saute the onions in the olive oil in a large pot.

5. When the onions are translucent (around 3 minutes), add the chicken broth, milk, 1 c of cheese, cream cheese and salsa. Stir and cook until everything is well combined and then remove from the heat.

6. When the chicken is done roasting, take it out of the dish and let it sit on a cutting board for a few minutes before cutting.

7. Wipe out any moisture from the casserole dish and respray with cooking spray. (What can I say, I hate doing dishes!)

8. When the chicken has cooled to the touch, shred it into the sauce. I use my hands but you can use two forks if you don't want to get messy. Stir all the chicken into the sauce.

9. Layer 3 tortillas onto the bottom of the dish. Cover with a layer of chicken and sauce. Repeat until your dish is almost full. Make sure to end with a layer of chicken!


10. Cover the top with the extra cheese and crushed chips.

11. Bake at 350* for 30 minutes or until bubbly and heated through.

Shortcuts:
  • Use a store bought rotisserie chicken or leftover chicken.
{ linking up with }

Creative Me @ The Southern Institute
Making the World Cuter Monday @ Making the World Cuter
Made by You Mondays @ Skip to my Lou
Just Something I Whipped Up @ The Girl Creative
Market Yourself Monday @ Sumo's Sweet Stuff
Show Off Your Cottage Monday @ The House in the Roses
I'm Marvelously Messy @ Marvelously Messy
Making Monday Marvelous @ C.R.A.F.T. Creating Really Awesome Free Things
Make it Monday @ Brassy Apple
Manic Monday @ Serendipity & Spice
Destination: Cutesy Monday @ Destination Craft

8 comments:

  1. Thank so much for this recipe, I took chicken breasts out this morning for Mondays dinner, I was going to prepare chicken fahitas, but this a wonderful twist, I will let you know what the family thinks of this on Monday after dinner. It looks so good. I love trying new recipes.

    www.pamelasheavenlytreats.blogspot.com

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    Replies
    1. Definitely let me know what you think! :)

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  2. This looks yummy! Thanks for linking up!

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    Replies
    1. Thanks for stopping by and for hosting the linky party!

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  3. I made this tonight, and it was so good. My kiddies had seconds, the words they used to describe this meal were Very Good, Delicious, I like this better than a fajhita wrap. My husband liked it also. Thanks so much.

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    Replies
    1. I am so glad that your family enjoyed it! :) We had our leftovers for dinner tonight too!

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  4. I'm always up for a good Mexican recipe! Thanks for linking up to Destination: Cutesy Monday! Have you checked out my Glitzbandz giveaway I'm having? I'd love for you to enter!

    XO! Kathryn
    http://www.destinationcraft.blogspot.com/2012/02/glitzbandz-giveaway.html

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  5. Thanks for taking the time to check out my link Kathryn! & thanks for hosting the linky as well! :) I will definitely check out your giveaway!

    ReplyDelete

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