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I found this recipe on Natalie‘s blog and decided I had to try it. I’ve recently been on a Mexican food kick, and this did not disappoint. I’ve mentioned frequently before that DG is a super picky eater. So, when I do my weekly meal plans, I have to make sure that it will be something he will try. This one was a huge hit with him and something I’ll definitely be making in the future during the week.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound chicken breast, chopped into bite size pieces
- 5 cups Mexican cheese blend
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1 1/2 cups sour cream
- 1/4 can chopped and drained green chillies
- small corn tortillas
- 1 teaspoon cumin
- 2 teaspoons salt
- 1/2 teaspoon pepper
Directions
- Preheat the oven to 425 and cook for 20 minutes.
- Brown chicken in 2 tbsps of oil. Season with salt and pepper. I bought a rotisserie chicken, shredded it, and seasoned with salt, pepper, and cumin. I also liked Natalie’s addition, so I added taco seasoning as well. Toss and set to the side.
- In a bowl, combine the cream of celery, cream of chicken sour cream, and green chillies. I actually used Rotel instead of just green chillies. It was delicious with the tomatoes.
- Prepare a bowl of water that you will dip your corn tortillas in, so they won’t get dried out while baking. Then prepare your dish for the lasagna.
- Put 1/2 cup of cream mix in the bottom of the dish and spread. Layer a row of tortillas followed by the cream mix, chicken, and cheese. You should be able to make three layers like this. The last layer doesn’t need chicken, but top with a lot of cheese.
- We served with rice, jalapenos, sour cream, and salsa.
Recipe adapted from Mogwai Soup & Designer Bags & Dirty Diapers
Oh yum! I love a good "all in one" type of recipe!
That looks absolutely amazing!! How long did it take with prep and cooking?
I just made a bunch of shredded chicken today – so this recipe is PERFECT timing!!!