Cheesy Chicken Mexican “Lasagna”

Ugh, I haven’t been doing my freezer meals lately and boy oh boy am I regretting it! Although I still managed to make quite a delicious and simple meal last night! (It’s like enchiladas without getting your hands dirty.) I made due with ingredients I had on hand and it was DELICIOUS! There are lots of variations you could make with this recipe as well. While we had chicken, you could make it with beef or pork as well. You could add black beans, cream cheese, just use your imagination or let your pantry do the talking (that’s whay I did)!

Mexican lasagna

Cheesy Chicken Mexican “Lasagna”

1 Tbsp Jalapeno Pepper Grapeseed Oil

1 lb chicken-I used boneless skinless thighs (or beef or pork)

1/2 onion diced-I used red since that’s what we had

2 cups shredded cheese

1 bottle Tia Rosa’s enchilada sauce

6- 8″ corn tortillas (or 12- 6″ tortillas)

Preheat oven to 350 °.  Meanwhile heat Grapeseed oil in 10″ skillet and add chicken. While chicken is cooking, dice onion. Pour 1/4 bottle of enchilada sauce in 9×13 pan or deep baking dish. Once chicken is cooked, cube or shred using two forks to pull meat apart. In baking dish, layer 2- 8″ (or 4- 6″ tortillas),  1/2 of the chicken and onion and 1/3 of the cheese. Repeat with 1/4 of enchilada sauce, tortillas ect. Top with 2 (or 4) tortillas and the last of the enchilada sauce and cheese. Bake for 25-30 minutes. I like my cheese browned on top so I broiled the last 2 minutes. Enjoy!

If you are going to add black beans, combine it with your meat and layer meat mixture accordingly. If you are going to add cream cheese, make sure it is softened and combine 1 1/3 cup of shreded cheese with it. Spread on the two middle layers.


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