Mexican Chicken Lasagna
Total Time
Prep: 60 min. Cook: 30 min.
Makes
9 servings
Ingredients
2 lbs skinless, boneless chicken breast, cut into chunks
1 (340ml) can condensed cream of chicken soup
1 1/4 c. sour cream
1/4 tsp chili powder
1 T. butter
1 small onion, chopped
1 (4 oz) can chopped green chilies, drained
1 (1.25 oz) pkg mild taco seasoning mix
1 bunch green onions, chopped, divided
1 c. water
1 tsp lime juice
3-4 cloves of garlic
5 (12") or 8 (6") flour tortillas
3 c. cheddar cheese, shredded, divided
1 (10oz/340ml) can enchilada sauce
1 (6 oz) can sliced black olives (optional)
Directions
1. To shred chicken easily, I put chicken breasts into slow cooker for 3-3 1/2 hrs with 1 1/2 c. salsa for seasoning. Then shred by placing 2 forks back-to-back and pulling meat apart. Set aside. Meanwhile combine soup, sour cream, & chili powder in saucepan. Bring to a simmer over low heat stirring occasionally. Then turn off heat & cover to keep warm.
2. Heat butter in skillet over medium heat. Stir in onion. Cook & stir until onion has softened & turned translucent - about 5 mins. Add shredded chicken, chopped green chilies, taco seasoning, 1/2 of the chopped green onions, & water. Allow to simmer 10 mins. Stir in lime juice & garlic. Simmer for another 10 mins.
3. Preheat oven to 350ºF/175ºC. Put small amount of soup mixture in bottom of 9x13 baking dish. Add 4 of the tortilla shells. I cut them in 1/2 & place them in the pan with the straight sides at the edges.
4. Add 1/2 chicken mixture. Sprinkle 1/3 of the cheese over chicken filling, add 1/2 of the soup mixture. Repeat with the other 4 tortilla shells, plus remaining 1/2 of the chicken mixture, & last 1/2 of the soup mixture. Pour enchilada sauce around the edge of the pan leaving the middle with the white soup mixture. Add remaining cheese & green onions & the olives (optional).
5. Bake until filling is heated through & the cheese is melted & bubbling, about 25 mins.
Serve with olives as a side and extra sour cream.
