Mexican lasagna

0 likes 0 comments Recipe by Judy Walton

Ingredients

20 flour tortillas, fajita size 1 ½ lbs. boneless, skinless chicken 2 cans bean dip 1 can enchilada sauce 1 green bell pepper, diced 1 can sliced black olives 2 cups shredded cheese 1 cup chopped onion ¼ cup diced peppers ¼ cup cilantro

Directions

1. Lightly sauté onions, bell pepper, peppers, and cilantro. Cook chicken until completely cooked, cool and shred. Mix sauted ingredients and shredded chicken together. Spray a 13x9 baking dish w/Pam. 1st layer on bottom of pan is tortillas, cover with enchilada sauce and la

main courses, chicken December 08, 2013 03:06