Mexican Lasagna

35
Written by Morgan

Now, before you wrinkle your nose in Protest, allow me to explain. This recipe does not use Lasagna noodles. Instead, I replace those with layers of soft, flour tortillas smothered in a filling of meat, cheese, vegetables, and a rich cream sauce. Still have your doubts?

008

Ok, so now that any doubts you may have had are G-O-N-E, here’s the recipe:

1 Rotisserie Chicken – de-boned and shredded by hand ( You can also use 4 cups of grilled chicken )
1 14 oz can Yellow Corn – Drained
1 14 oz can Petite Diced Tomatoes – Drained
1 14 oz can Black Beans – Drained and Rinsed
1 14 oz can Great Northern Beans – Drained and Rinsed
1 10 oz can Cream of Chicken Soup
1 8 oz container of Sour Cream
1/2 cup chopped Green Onion
1/2 cup chopped Fresh Cilantro
1/2 cup Salsa
2 Tbsp Ground Cumin
1 Tbsp Ground (or 1 Tsp Fresh) Garlic

1 pkg of 8-inch Soft Taco sized Flour Tortillas
2 pkg Mexican blend Shredded Cheese
1 cup Crushed Corn Tortilla Chips

Combine the first 12 ingredients in a Large mixing bowl and stir thoroughly to combine.

Next Spray a 9×13 baking dish generously with cooking spray.
Lay two of the flour tortillas onto the bottom of the dish. Tear a third in half and place over the center portion of the dish left somewhat empty.

004

Spoon a Generous layer of the filling on top of the flour tortillas.
Remember, always make the bottom layer of your lasagna’s the heaviest, reducing the amount of filling with each next layer. This makes the lasagna more stable when slicing it later because it is not top heavy.

006

Sprinkle with roughly 1 – 1 1/2 cups of the Shredded Cheese.

005

Lay the next layer of Tortillas over the top. Remember to press down on the layer at this point, compacting the filling between the layers. This also helps add stability when slicing later.

Add another layer of Filling and Cheese. Top with More Tortillas and press down another time. Top with the remaining filling. (This should be a light layer of filling because you are going to cover it with cheese before baking.)
Sprinkle Generously with Cheese so it is entirely covered.
Sprinkle the crushed corn tortilla chips over the top.

007

Bake at 350 Fahrenheit for 30-40 minutes or until heated through and bubbling hot.

SAVOUR and ENJOY!

010

If you are calorie conscious, you can reduce a great number by using fat free or low fat alternatives.
If you are Vegetarian, you can eliminate the Chicken, use a Vegan-Alternative meat or, you can also make this dish with a firm fish.

~Morgan~

35 Comments

  7. That looks good enough to eat, so I will soon be eating some. I have the ingredients, so why not use them? I also love Mexican food. Thank you for posting this Morgan.

    Like

    Reply

    1. HAHA 🙂 honestly, its easy to do…this one always gets me in trouble by making me eat more than I mean to. thats why I don’t make it very often LOL

      Next time round, Im going to convert it into something lighter and more Vegan…maybe more like a Fish Taco 🙂

      Like

      Reply

    1. It basically is my alternative to having to wrap everything up individually.

      My next spin on this is going to make it more like a fish taco 🙂

      Like

      Reply

      4. Might be an interesting Challenge to come up with a new Grilled Packet Meal every Week from Memorial Day to Labour Day (May 31 – Sept 31)..??? Whatcha Think?

        Like

      5. I like it! Hot dogs for the kids and a grill packet for mommy. Salmon and lemon slices with olive oil and fresh garlic. I’m tasting that coming…

        Like

Having Perused, Let Your Thoughts Show; and in Receiving them, Thank You Ever So!

This site uses Akismet to reduce spam. Learn how your comment data is processed.