“Life without Mexican food is no life at all.” -Unknown
Mexican lasagna is a go to in my house. Looking back, I think it was actually the first meal I ever made Walker and since then I’ve made it a couple dozen times. Today I’m sharing this recipe plus my Spanish “fried rice” recipe and I hope you enjoy!
MAKE IT A FIESTA:
MEXICAN LASAGNA
Ingredients:
1 1/2 cups diced sweet onion
1/2 cup canned hatch chilis
2 EVOO
3 garlic cloves, minced
2 cups non-fat Greek yogurt
3 cup enchilada sauce
6-8 (6-inch) corn tortillas
6 cups shredded cooked chicken
2 cups shredded pepper Jack cheese
1/4 pickled jalapenos
Directions:
Preheat oven to 350°.
Saute onions and garlic in EVOO in a large skillet over medium-high heat 5 minutes or until tender.
Remove from heat and add yogurt, enchilada sauce and chicken.
Spread about 3 cup of mixture in a lightly greased 13- x 9-inch baking dish.
Arrange 3-4 tortillas, slightly overlapping, over chicken mixture.
Repeat layers once, having tortillas be at the top. Top with cheese and jalapenos.
Bake at 350° for 45 to 50 minutes.
SPANISH FRIED RICE
Ingredients:
1 cup uncooked rice
1 medium onion, chopped
2 tablespoons EVOO
2 1/2 cups chicken stock
4 ounces jarred tomato sauce
1/2 cup frozen peas
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
3 eggs
Directions:
Cook rice and onion in oil in a large skillet over medium heat about 3 minutes, stirring occasionally, until rice is golden and onion is tender.
Stir in remaining ingredients (everything except the peas).
Heat to boiling then reduce heat.
Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.
Add peas and eggs. Stir until eggs are fully cooked.
Kisses and yummy wishes,
