Sunday, August 3, 2014

Mexican Lasagna.

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.