Source: The Newlywed Cookbook, Robin Miller
I received another large care package of vegetables from the garden – green peppers, jalapenos, Anaheim peppers, red onions, green onions, garlic – and I was trying to come up with a meal that would include several of these ingredients. Something Mexican was naturally my first thought. Enchiladas sounded good, but I didn’t feel like rolling all of those things up. Ah ha! That mexican lasagna! It’s kind of similar to enchiladas, but it’s a lot easier to just layer everything together. Yum!
This dish used at least one of each of the vegetables! Ah ha! Killing multiple birds with one stone.
Sprinkled some green onions on top and served with some homemade chips made from the leftover tortillas. And some chili-cheese dip, I snuck a couple extra jalapenos in there too! So. Good. Yum!
1 lb. boneless, skinless chicken breasts
2 cups sour cream (I used low-fat)
2 cups Mexican shredded cheese
½ cup salsa (I used 1 can of Ro-tel)
4 oz. can chopped green chilis (I used a small chopped green pepper and a small chopped anaheim pepper)
1½ tsp. cumin
flour tortillas (or you can use corn tortillas, I like flour better), cut into quarters or smaller
Preheat oven to 350°
- Boil chicken for 10 minutes or so until cooked through. I season it with salt, pepper and garlic. Cut chicken into 1 inch cubes.
- Mix together the chicken, sour cream, 1½ cups of the cheese, salsa, chilis, cumin, and season with s&p if needed.
- Spay 11x7 baking dish with cooking spray. Layer some tortillas on the bottom, top with the chicken mixture, and alternate with tortillas ending up on the top layer. Sprinkle remaining cheese on top.
- Bake for 30-45 minutes until bubbly. You may need to cover it with foil to keep it from getting to brown.