Wednesday, June 9, 2010

Mexican Lasagna IV, from Shelli

In the crock pot went:

1 lb chicken breast
1 jar Trader Joe's salsa verde
1 packet Citrus Lime grill marinade

^cook low and slow till it falls apart

Then I sprayed a 9x13" pan with cooking spray.

12 white corn tortillas (cut in half)
1 28oz can enchilada sauce
1 14.5 oz can Bush's mild chili beans
1 small jar diced green chiles
cheese of choice (I used 2% monterey jack)

Layer 1/3 tortillas, then chicken, beans, chiles, cheese and sauce. Top with 1/3 tortillas, press down. Repeat, then top with last 1/3 tortillas, rest of sauce, top w/cheese if desired (mine had 1/2 cheese b/c Alec doesn't eat it).

Bake at 375* for 20ish minutes.

YUM! I put a dab of guac on top of mine. Sooooo good. You could also put corn or other assorted veggies in it.

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