Mexican Lasagna
Missy Giles
Meat Mixture: Sauté
3 chicken breast with
1 clove garlic
Add:
1/2 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
garlic salt
Next add:
1 can black beans
1 can red kidney beans
1 cup frozen corn
1 can diced olives
2 (15 ounce) cans mild red enchilada sauce
1 cup Pace salsa
Season with:
chili powder
cumin
garlic salt
Cheese Mixture:
15 ounce Ricotta cheese
1 egg
1 cup cheddar cheese
1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic salt
15 corn tortillas, cut up
Cube and sauté chicken breast with fresh garlic. Set aside. Sauté onion and peppers until tender. Add chicken, garlic salt to taste. Add beans, corn, olives and enchilada sauce. Add price to taste. In a separate bowl, mix the different cheese and spices. In a casserole dish, layer cup up corn tortillas, meat mixture, cheese mixture, then repeat.
Bake 350 degrees for about an hour, or until warmed all the way threw.
Or, cover tightly and place in the freezer for another night.
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