Friday, October 29, 2010

Corn Tortilla Chicken Lasagna

My kids love tacos and burritos, but being toddlers they have a hard time keeping the shell together and eating it in one piece, so I turned all of our favorite ingredients into a lasagna!
What you need:
18 corn tortialls (6 inch)
3 cups of , cooked, shredded chicken
2 cans of beans(kidney, black or white)
1 can diced tomatoes
1 can sliced olives
1 jar (16 ounces) salsa
1 green pepper
1 red pepper
1 onion
1 1/2 cups shredded Montery Jack Cheese
1 1/2 cups Cheddar cheese
Sour cream for serving

 Perpare:
In a bowl, drain and mix the beans and olives
In another bowl, chop the peppers and onions
Shred and mix the cheeses
Shred the chicken
 Lay 8 tortialls across the bottom of a greased baking dish.
Layer one thrid of each: salsa, bean mix, pepper mix, chicken, cheese.
Layer 8 more tortialls and repeat until the dish is full and the ingredients are all used

 Cover the dish with tin foil and bake in a 350 degree oven for 25 minutes

Remove foil and bake for an additional 10 minutes.

Remove from oven and let stand for at least 10 minutes before cutting


Top with sour cream and serve with your favorite veggie side!


Other Options
For a vegetarian dish, omit the chicken and add a thrid can of beans
Need more servings? Use a large baking dish and add 1 cup of cooked rice to each layer. You can also add 1/2 cup a sweet corn to each layer.

*Get sneaky with the veggies!
dice 2 carrots or 1 zuccini and mix with the pepper mix.

Get to cookin and let me know how it turns out!

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