Tuesday, August 2, 2011

Mexican Lasagna

Tonight I’m making a version of an old Weight Watchers recipe, Chicken Enchiladas.  I’ve retooled it into Mexican Lasagna.  It’s a layered casserole, I’m not sure how much Mexican it is, but it’s pretty good.  Sure you’ll enjoy!



Mexican Lasagna

2 pkg corn tortillas
3 chicken breasts, cooked and diced
2 cans Ro-Tel (tomatoes and chilis), drained
1 lg can enchilada sauce
2 can corn, drained
1 can diced tomatoes
1 medium sliced olives
1 each bell pepper (red, yellow and green), diced
1 Bunch green onion, diced
16 oz grated cheese (I use Mexican blend)

Open and drain Corn, tomatoes, olives and 1 can Ro-Tel, mix together.

Drain one can of Ro-Tel and sprinkle on the bottom of a 9x11 dish.

Layer tortillas on top of Ro-Tel. Then ½ corn mixture and ½ chicken, ½ of the bell pepper mixture, ½ of green onion, ½ of enchilada sauce and 8 oz cheese. 






Top rest of tortillas, and repeat.


Bake in 350°F over for about 45-60 minutes.  When top is golden and bubbly, lasagna should be done.




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