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Mexican Lasagna

Ingredients
  Water 2 1⁄4 Cup (36 tbs)
  Pinto beans and rice 6 Ounce (1 box, UNCLE BEN'S Brand)
  Skinless boneless chicken tenderloins 8
  Enchilada sauce 1 Can (10 oz)
  9 inch flour tortillas 3
  Colby and monterey jack cheese 6 Ounce, shredded (1 1/2 cups)
Directions

GETTING READY
1 Preheat the oven to 425°F.

MAKING
2 In a large skillet, combine water, beans & rice and contents of seasoning packet.
3 Add in the chicken.
4 Bring to a boil.
5 Cover and lower the heat.
6 Simmer for 20 minutes or until the chicken is no longer pink in center.
7 Remove the chicken from the skillet.
8 Shred the chicken using two forks or cut into small pieces.
9 Over the bottom of 9-inch pie plate, evenly spread 1/4 cup enchilada sauce.
10 Place 1 tortilla over enchilada sauce.
11 Top with 1/3 each of remaining enchilada sauce and cheese.
12 Repeat the layers twice.
13 Bake for 5 to 10 minutes or until hot and bubbly.

SERVING
14 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes
Servings: 
4

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