Tijuana Lasagne W/ Chicken
- Ready In:
- 1hr 15mins
- Ingredients:
- 22
- Serves:
-
8
ingredients
- 2 cups boneless chicken
- 1 medium onion, diced
- 14 ounces stewed Mexican tomatoes
- 14 ounces Italian tomato soup
- 1⁄2 cup water
- 4 ounces sliced black olives
- 1 (4 ounce) can chopped green chilies
- 1 teaspoon salt
- 1 1⁄2 cups grated cheddar cheese or 1 1/2 cups monterey jack cheese
- 1⁄4 teaspoon black pepper
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon garlic powder
- 1⁄4 cup oil
- 1 beaten egg
- 1 cup ricotta cheese
- 8 corn tortillas, quartered
- 1⁄2 lb monterey jack cheese, grated
- 1⁄2 cup red bell pepper, chopped
- 1⁄2 green onion, chopped
- tortilla chips
- sour cream
directions
- Cut chicken into bite-sized pieces and brown lightly in one tbs. olive oil.
- Add onion and cook another minute.
- Add tomatoes, soup plus water, olives, chilies, salt and pepper, chili powder, cumin and garlic powder. simmer 20 minutes stirring every 10.
- Heat oil in small skillet and add tortilla wedges a few at a time to soften. Drain on paper towels.
- Mix ricotta with eggs and set aside.
- Place half tortillas on the bottom of the 9 x 13 pan.Spread 1/3 chicken mixture onto that.
- Add 1/2 grated cheese, 1/2 ricotta mixture and then start over with the second 1/3 of the chicken of the chicken and the rest of the tortillas, then ricotta the rest of the chicken.
- Cover the top with crushed torilla chips, sprinkle with cheese and red pepper and green onions.
- Bake at 350 degrees for 40 minutes until bubbly and hot.
- Serve with sour cream if desired.
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RECIPE SUBMITTED BY
aronsinvest
United States