El Pollo Mexican Lasagna

Submitted by Ellee

"A unique combination of Tex-Mex flavors that is mouth-watering. This recipe has spread like wild-fire among my friends and extended family members. The addition of fresh cilantro is wonderful, but I usually don't have any on hand and the dish is fine without."

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 8

ingredients

• 2 -3 cups shredded cooked chicken
• 24 ounces salsa
• 5 (8 inch) flour tortillas
• 15 ounces refried beans (fat free is good)
• 2 cups shredded cheddar cheese
• 1⁄4 cup chopped fresh cilantro (optional)
• sour cream

directions

1. Heat oven to 350° and grease 9 x 12 baking dish.
2. (Optional) Combine salsa and cilantro in medium bowl.
3. Tear tortillas into pieces (approx 2 inches square).
4. Spread 1/2 cup of salsa mixture in bottom of dish and cover with 1/2 of the tortilla pieces.
5. Dot 1/2 of the refried beans over the tortillas.
6. Layer 1/2 of the chicken and 1/2 of the cheese.
7. Top with remaining salsa mix and repeat layering of tortillas, beans, chicken & cheese.
8. Bake uncovered 30 minutes or until cheese is melted.
9. Serve with sour cream.
10. Note: To prepare cooked, shredded chicken, I bake boneless chicken breasts for 35 minutes at 350 degrees. Cool and pull apart with fork or fingers.

Reviews

[ddav0962]

This was just so-so for us. It was very bland. I made it exactly as written, but next time I would make some changes. I would spice up the chicken before I cooked it with some mexican spice mix, and I'd also add some sliced jalapeno's and maybe some cumin to the beans. I would make this again, but only with those changes. Made for PAC Spring 09.