Mexican Grilled Chicken Lasagna
This recipe was the first place winner of the 2007 Quick and Easy Casserole Contest at the Tri-State Fair.
3 cups frozen grilled fajita chicken breast strips, thawed and chopped (I used Tyson’s)
8 oz. shredded mild cheddar cheese
12 oz. sour cream
4 oz. diced green chilies
¾ tsp. cumin
1 (12 oz.) jar good quality medium salsa (I used Mrs. Renfro’s Roasted Salsa)
¼ cup fresh cilantro, chopped
4 8-inch flour tortillas
Heat oven to 400 degrees. In a large bowl, stir together chopped chicken, 4 oz. cheese, sour cream, chilies, cumin, cilantro and 4 oz. salsa. Spray nonstick coating in bottom and sides of an 8” round casserole dish (you can use a square 8 x 8 dish if you are willing to trim down the tortillas to fit). Pour 2 oz. of salsa in the bottom of pan. Lay a tortilla on the salsa. Spread 1/3 of chicken mixture on the tortilla. Repeat 2 more layers of salsa, tortilla, and then chicken mixture. Top with the last tortilla. Pour any remaining salsa on top of the last tortilla. Sprinkle with rest of cheddar cheese. Cover loosely with foil and bake for 45 minutes. Cut into wedges. Serve with guacamole or chips.