Mexican Lasagna

Mexican Lasagna

2-3 Chicken Breasts
1 Packet of Taco Seasoning
1 Package of tortillas
1 Package Large of Yellow Rice mix with saffron (cooked and set aside) (If you don’t have yellow rice you can use any cooked rice about 1 ½ cups dry measure)
2 can Refried Beans
½ sweet onion chopped
2 tomatoes chopped
1 can of Black Beans
¼ can chopped jalapenos
1 Large jar of Salsa
1 Bag Shredded Mexican Cheese
Sour Cream

Preheat oven to 350°

Toss the Chicken in a large Ziploc bag with the packet of taco seasoning. Let sit in the refrigerator for 1-2 hrs then bake for 30 min. Let cool and cut into 1 inch strips.

Coat the bottom of a baking dish with olive oil. Arrange tortillas making sure there are no gaps. If you have to cut the tortillas to make a flat edge that is fine.

Spread the refried beans on the bottom layer (about ¾ of the can) then a layer of the rice. Then add tomatoes, onion, jalapenos and black beans. Top with chicken, salsa and shredded cheese.

Repeat Layer using remaining ingredients. Bake covered in oven for 30 min. Remove cover and let cheese brown. Remove cut in squares and top with a dollop of sour cream.

Vaya con dios mis amigos!




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