Description
Inspired by my love of both Italian and Mexican foods, this Tex-Mex Lasagna is flavorful and so delicious. It has become one of my family’s favorite dishes.
Ingredients
- 2 pounds Boneless Skinless Chicken Breast
- 2 Tablespoons Canola Oil
- ½ cups Red Onion, Chopped
- 2 cloves Garlic, Chopped
- ½ cups Green Bell Pepper, Chopped
- ¾ cups Chicken Broth
- 1 can (10 Oz. Size) Cream Of Mushroom Soup
- 1 can (10 Oz. Size) Cream Of Chicken Soup
- 2 cans (10 Oz. Size) Diced Tomatoes & Green Chiles, Drained
- 1 teaspoon Dried Oregano
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 12 whole 6” Yellow Corn Tortillas
- 3 cups Cheddar Cheese, Shredded
Preparation
1. Cut chicken breasts into 1 inch cubes.
2. Pour the canola oil, chopped onion, garlic cloves, and green pepper into a large skillet; heat on medium high until onions are tender.
3. Add chicken to the skillet and cook until no longer pink.
4. Pour in the chicken broth through the ground cumin (7 ingredients) and mix well; simmer for 10-15 minutes. Remove from heat.
5. Preheat oven to 350 F and lightly grease a 9×13 baking dish.
6. Cut corn tortillas into half inch strips.
7. Build the layers. Spread half of the chicken mixture into the baking dish, then sprinkle with 1 cup of shredded cheese and half of the corn tortilla strips. Repeat layers. Then top with the remaining cup of shredded cheddar cheese.
8. Cover with aluminum foil and bake for 50 minutes until bubbly on the edges. Uncover and bake for an additional 10 minutes to lightly brown. Serve with rice and cornbread.
