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Mexican Lasagne
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Description
An enchiladas inspired dish.
Ingredients
- 3 cups Shredded Chicken
- 1 can Your Favorite Cream Soup (Celery, Chicken, Mushroom, Etc.)
- 1 jar Salsa Or Pico De Gallo
- ½ cups Black Beans (optional)
- ½ cups Corn (optional)
- 1 teaspoon Cumin
- Salt And Pepper, To Taste
- 8 ounces, fluid Sour Cream
- 8 ounces, weight Shredded Cheese
- 1 package Corn Or Flour Tortillias
Preparation
-In medium pot, combine shredded chicken, cream soup, salsa, and if desired, corn and black beans. Add water until the filling mixture has a soupy consistency. Season with salt, pepper and cumin.
-Heat the filling mixture just until it boils, then take it off the heat and add sour cream. Mix well.
-In casserole dish, ladle a small amount of the filling you just made. Then add a layer of tortillas. Top the tortillas with a layer of the filling. Top the filling with shredded cheese.
-Continue layering- tortillas, filling, cheese- until dish is full. (you probably won’t use the whole package of tortillas) Be sure to end with a layer of cheese on top.
-Bake at 350° for 30-40 minutes.
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