Mexican Chicken Lasagna
I can’t believe that I haven’t shared this recipe with you yet. I created this recipe a long while back, before Bake Your Day was even born. It is one worth sharing. It’s so simple to throw together, is so flavorful and feeds lots of mouths…or in our case, it feeds Paul and me for a whole week!
No joking – I make this on a Sunday for dinner; we eat it for dinner the next night; Paul eats it for lunch a couple of days during the week, as do I; and then one more leftover night. Yes, that’s a lot of Mexican chicken lasagna but it’s really good leftover and it heats up really well!
It’s a great make-ahead-and-freeze meal. At my previous job, one of my coworkers was planning to have a surgery and she was trying to make some casserole-type dishes to keep in the freezer so that her husband could easily prepare dinner while she was recovering. They used this recipe and loved it.
We love it to and it’s truly easy to substitute and exchange ingredients that satisfy your taste buds. It has a nice kick to it but if your family is sensitive to spicy, you could leave out some of the chills or Ro-Tel. I love using rotisserie chicken in this dish too. A little help from the store brings this dish together in a snap!
Mexican Chicken Lasagna
1 clove garlic, minced
1 cup onion, chopped
2 green onions, chopped and divided
2 tsp. olive oil
1/2 tsp. dried oregano
1/4 tsp. pepper
1 (4 ounce) can green chilies, drained
1 (4 ounce) can black olives, drained and divided
1 (14.5 ounce) can enchilada sauce
1 (10 ounce) can Ro-Tel, drained
1/4 cup milk
1 (14.5 ounce) can fat-free cream of chicken soup
2 cups shredded cheese (I like to use cheddar-jack)
12 flour tortillas
2 cups cooked chicken, shredded (I like to use rotisserie chicken for this)
Preheat oven to 350 degrees.
Heat oil and sauté white onion, half of the green onion and garlic till soft and fragrant. Season with oregano and pepper and stir. I leave out any additional salt because of all of the cans that are added but feel free to season with additional salt.
Add green chilies, enchilada sauce, Ro-Tel, milk, half of the black olives, cream of chicken soup, 1 cup cheese and chicken and cook until heated through and well-combined.
Spray a large baking pan and layer 4 tortillas on the bottom of the pan. Spread 1/3 of the chicken mixture and top with four more tortillas, cover with another 1/3 of the chicken mixture, another 4 tortillas and end with the remaining chicken mixture. Cover the top with the remaining cheese, green onions and black olives. Bake for 30 minutes or until heated through and the cheese is bubbly and golden brown.