Mexican Lasagna Recipe
In case you're an enthusiast of Mexican nourishment, you'll LOVE this Mexican Lasagna formula! Flour tortillas layered with huge amounts of cheddar, destroyed chicken, las palmas green chile enchilada sauce, dark beans, corn, and loads of seasonings!
Course Main Course
Cooking Mexican
Planning Time 15 minutes
Cook Time 25 minutes
Complete Time 40 minutes
Calories 3028 kcal
Ingredients
1 lb chicken cooked and destroyed
16 oz sharp cream
15 oz dark beans depleted and washed
1/2 containers Las Palmas Green Chile Enchilada sauce
15.25 oz corn depleted and washed
1 tsp garlic powder
1/2 tsp cumin
1 tsp stew powder
1 tsp salt
1/2 container cleaved cilantro
12 little flour tortillas
8 oz Mexican Cheese Blended destroyed
Method
1-Cut tortillas down the middle and put aside.
2-Mix chicken, sharp cream, dark beans, enchilada sauce, corn, half of cilantro and flavors into a vast bowl.
3-In a 9x13 dish, scoop ⅓ of chicken blend into the base of the skillet. Spread equitably. Spot one layer of cut tortillas over the chicken blend. Top with ⅓ of destroyed cheddar. Rehash with chicken blend, tortillas and cheddar. At last, there will be 3 layers of the chicken, tortilla, and cheddar arrangement.
4-Bake at 350 for 22-25 minutes or until cheddar is air pocket or dish is cooked completely through.
5-Serve with extra sharp cream and cilantro whenever wanted.
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