This week I have found little time for blogging as we have two sick little girls in our home, which had made for many sleepless nights. It is times like these when I am very thankful for the meal exchange group, that I am a part of, and for the dinners that I am able to pull out of the freezer. These meals help me have more time to give to my sick little ones.
This last week we had one of our family's favorite freezer meals. This dish is delicious! I use this recipe (minus the olives) to season and cook the chicken for this recipe. I think it helps add to the wonderful flavor of this dish.
Mexican Lasagna
12 oz. cooked chicken, cut into 1-inch cubes
1 cup sour cream
12 oz. cooked chicken, cut into 1-inch cubes
1 cup sour cream
1 cup shredded Monterey Jack cheese, divided
1 cup shredded Cheddar, divided
½ cup mild, med. or hot salsa (we use med.)
½ cup mild, med. or hot salsa (we use med.)
1 (4-ounce) can chopped green chilies (I use a little less then a can)
2 T. chopped fresh cilantro leaves
2 T. chopped fresh cilantro leaves
1 t. ground chili powder
1/4 t. ground cayenne pepper (I use about half this amount)
8 (6-inch) corn tortillas, cut into wedges
Preheat oven to 350 degrees. Coat a 11 by 7 inch baking pan with cooking spray.
In a large bowl, combine chicken, sour cream, ¾ cup of the Monterey Jack cheese, ¾ cup of the Cheddar, salsa, chilies, cilantro, chili powder, and cayenne pepper, mix well and set aside.
Arrange half of the tortilla pieces in the bottom of the prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining ¼ cup each of Monterey Jack and cheddar cheeses. This is when I freeze this dish, when you are ready to serve just defrost and follow the next cooking directions.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
To reheat, bake in a preheated 375 degree oven for 15 minutes.
In a large bowl, combine chicken, sour cream, ¾ cup of the Monterey Jack cheese, ¾ cup of the Cheddar, salsa, chilies, cilantro, chili powder, and cayenne pepper, mix well and set aside.
Arrange half of the tortilla pieces in the bottom of the prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining ¼ cup each of Monterey Jack and cheddar cheeses. This is when I freeze this dish, when you are ready to serve just defrost and follow the next cooking directions.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
To reheat, bake in a preheated 375 degree oven for 15 minutes.
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2 comments:
Oooh, it sounds really yummy! Mexican is our favorite around here. :)
Blessings,
Joy
Anna, What a great idea! I tried to do that here to no avail. I guess most of the gals just aren't interested, but if it is Sarah who is doing it here, would there be a possibility of me joining? Sorry about the girls being sick- that can always be rough and very sanctifying. I've had so few opportunities to blog lately, more due to school constraints. I should just email you as this "comment" is turning into something lengthy!
love,
Molly
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