October 10, 2006

Ready for a Fiesta

Mexican Lasagna
by Lane McConnell, adapted from Paula Deen’s Mexican Chicken


Sour cream
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of onion soup
(You can use other creamed soups as well)
1 (10-ounce) can diced tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken or use 1 lb. of hamburger
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar (I use a little more)
2 cans of green chilies
1 can pimentoes
1 diced pepper (I use whatever I have in my fridge)
2 cloves of minced garlic or use 1 tsp pf garlic powder

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with cooking spray or use butter.
In a large bowl, stir together the 3 kinds of soup all seasonings and veggies and the tomatoes. Stir in the chicken or beef.

I also like to add a small handful of cheese in the mixture. Layer the tortillas and the mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

2 comments:

Sara said...

I don't know if the stores here sell cream of onion soup, but I'll have to check. This sounds really good.

Good Ole Cook said...

If they don't plain ole onion soup is fine. Also, you can really use any other type of soup you prefer...as long as you use the cheddar soup and chicken.

Enjoy Sarah!