This Mexican type lasagna replaces the noodles with flour tortillas. It is delicious and delightfully different than the lasagna you may be use to. By all means give it a try.
2 (10oz.) cans Rotel tomatoes with green chilies
1 can cream of onion soup
2 cups chopped cooked chicken
6 green onions, sliced
6 (7-inch) flour tortillas
1/4 cup chopped fresh cilantro
1 (8oz.) pkg. Monterey Jack cheese with peppers, shredded
Stir together diced tomatoes and green chilies and onion soup in a saucepan until blended. Cook over medium-high heat 6 to 8 minutes. Stir in chicken and green onions.
Arrange 2 tortillas in bottom of a lightly greased 11X7 baking dish, and spread 1/3 of tomato mixture on top; sprinkle with 1/3 of cheese. Repeat layers twice, ending with cheese.
Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.
Serves 6
"I never met a lasagna I didn't like."~Garfield
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
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