Fiesta Chicken Lasagna
Total Time: 1 hr 20 mins
Preparation Time: 30 mins
Cook Time: 50 mins
Ingredients
- Servings: 10
- 1 medium onion, finely chopped (i like red)
- 4 green onions, chopped
- 1 -4 fresh jalapeno pepper, seeded and minced (depending on your "heat" preference)
- 4 cloves garlic, minced
- 1 medium red pepper, seeded and diced
- 1 1/3 cups frozen shoepeg corn
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, minced (optional)
- 3/4 teaspoon cumin
- 2 (8 ounce) packages grated mexican blend cheese
- 3 cups cooked chicken or 3 cups turkey, chopped
- 1 can cream of mushroom soup
- 1 1/2 cups chicken broth
- 4 ounces monterey jack cheese, grated
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) container sour cream
- 1 (4 ounce) can chopped cream chilies
- 1/8 teaspoon thyme
- salt and pepper
- 16 -18 corn tortillas
Recipe
- 1 saute onions, peppers, garlic and corn in olive oil.
- 2 in a mixing bowl blend cream cheese with sauteed mixture, 1 package mexican blend cheese, 1/4 teaspoon cumin and cilantro.
- 3 blend in chicken/turkey and set aside.
- 4 (if mixture is too dry, you can thin it with a small amount of broth or milk for easier spreading).
- 5 in a saucepan, add broth to soup and heat until bubbling.
- 6 remove from heat and stir in monterey jack cheese, sour cream, green chilies, thyme, salt, pepper and remaining cumin.
- 7 in a greased 13x9 baking pan, spread 1/2 cup of the cheese/soup sauce.
- 8 layer with several corn tortillas, torn to fit the pan.
- 9 spread approximately 1/3 of chicken mixture and 1/4 of the cheese sauce.
- 10 repeat layering of tortillas, chicken, then cheese mixture.
- 11 top with remaining package of mexican blend cheese.
- 12 loosely cover pan with foil and bake in preheated oven at 350 degrees for 35 minutes.
- 13 remove foil and bake an additional 5 minutes or until edges are lightly browned.
- 14 let stand for 5-10 minutes before serving.
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