Dinner at our house is sometimes hit or miss. Finding a meal that is pleasing to 5 different palettes can be tricky. At one time I found myself making several meals to cater to each person’s request. That didn’t last long and it turned in to a loving encouragement to eat with a desert bribe as a reward in the end. That didn’t last long either. Now it’s pretty much, “eat it or starve”. Unfortunately, my crew are sometimes all too happy to starve. So with a lot of experimenting on my part I try really hard to make meals that everyone is happy with. Mexican lasagna is one of them.
It’s really just a take on chicken enchiladas prepared and baked lasagna style. What I love about it is it’s one of those recipes that you really can’t get wrong. Throw in what you have, layer it, and you’ve got a yummy casserole. Even though I say throw in what you have, any dish is only as good as the ingredients you use. I discovered these two salsas at Trader Joe’s a few years back and I won’t use anything else.
When I prepare this dish I don’t use a recipe and sort of eye everything out. Here’s my best estimation:
-1 1/2 c shredded chicken (refer here to how I do I prepare mine so it’s quick, easy and moist).
-1-2 c Mexican blend shredded cheese .
-18 oz salsa verde or enchilada sauce.
-1 can Cream of Chicken soup.
-1 c sour cream OR
3/4 c cream cheese
(Optional ingredients: black or pinto beans, olives, rice).
Mix soup and sour cream or cream cheese and set aside. In a casserole dish put a layer of salsa verde or enchilada sauce in the bottom. Then cover the sauce with one layer of tortillas. Spread a layer of soup mixture, chicken, a light layer of cheese (optional), then another layer of salsa verde or enchilada sauce. Repeat layers until at top. Cover the top layer with cheese. Cover with foil and bake at 350 for 25-30 minutes or until bubbly throughout. Take foil off for last 5 minutes. You can top with salsa, chopped cilantro, or sour cream.
***A little time saver tip: A while ago at a friend’s Pampered Chef party I was introduced to this Deep Covered Baker made of stoneware. What’s so great about it is you can prepare all the same recipes you would normally make in a traditional baking dish. With the stoneware baker you prepare your dish, put the lid on, stick it in the microwave and in half the time it would take you in the oven you get the same meal.
When I first used it I worried that the quality would be compromised by cooking it in the microwave but to my surprise I couldn’t tell any difference. I made the Mexican Lasagna pictured here in the baker and it turns out perfect every time.