Print Recipe

Southwest Chicken Lasagna

RG

Ingredients

  • 2 cups shredded deli-roasted chicken
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Saigon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon vegetable oil
  • 1 (16 ounce) jar salsa
  • 1 (15 ounce) can chili
  • 1 (4.5 ounce) can chopped green chiles
  • 9 (6-inch) flour tortillas
  • 1 (8 ounce) package shredded Mexican four-cheese blend

Instructions

  1. First combine first 7 ingredients; let stand five minutes. Set aside.
  2. Sauté onion and garlic in hot oil in a large skillet over medium-high heat for 3 to 4 minutes or until tender. Add salsa, chili and green chiles; reduce heat and simmer 3 to 4 minutes.
  3. Line the bottom of an 11 x 7-inch baking dish with 3 tortillas; layer with one-half chili mixture, one half chicken mixture and 1/3 of the cheese. Repeat layers; top with remaining tortillas. Sprinkle remaining cheese on top.
  4. Bake 350 degrees F for 25 to 30 minutes; let stand 5 to minutes before serving.



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