Thursday, January 1, 2015

RECIPE: Mexican Lasagna Chicken



This recipe was submitted to us by one of our favorites, Rob Kallam.  Rob shared with us that crazy Turtle Burgers recipe some time ago.  He also introduced us to the Onion Bombs!  Both these recipes are some of the most viewed articles on this Blog!  Without question we can say this new recipe comes with references.  So we are sure this new recipe will be a hit too.


Be sure to try this Mexican Lasagna Chicken recipe.  Then come back on this Blog and lets us know in comments your opinions.

Here are Rob's comments: "Here is my new recipe.  Out of 47 testers, 46 said it is in their all time top 5....and one didn't like green chilies.  I've been trying for this flavor for ten years... and I can't imagine tweaking it any better".

We need photos for this preparation.  If you take a clear crisp photo please forward that on to us to post on this blog recipe!

MEXICAN LASAGNA CHICKEN
12’ DUTCH OVEN or 9’x13’ casserole

2      lbs   Shredded chicken
1      large        onion, chopped
1      Tbls bacon grease
10    oz    can Green Enchilada sauce
1      cup  chicken broth (from boiling chicken)
1/2   tsp   onion powder
1/2   tsp   garlic powder
1/4   tsp   chili powder
1      1.25 pack Taco seasoning mix
4      oz    can diced green chilies
1-1/4        cups        sour cream
1      tsp   lime juice
10.75       oz    can condensed cream of chicken soup
4      cups        Cheddar cheese, shredded
1      bunch     Green Onions, chopped
6      oz    can sliced black olives
12    6 inch      corn Tortillas

Put chicken in a pot, cover with water and bring to a boil then turn down and simmer for 10 minutes. Melt bacon grease in pan and sauté onions until they are clear.
Reserve one cup of broth from chicken then drain chicken and shred with fork.
Set aside 1/2 of enchilada sauce, 1/2 green onions, 1/2 cheese, black olives and tortillas. Add all other ingredients to pot and mix together.

Spread 2 Tbls of enchilada sauce on bottom of Dutch Oven then 2 cups of mix then a layer of tortillas then repeat layering with 3 cups of mixture and a layer of tortillas. Then spread remaining enchilada sauce over top then olives, remaining green onions and cheese.

Cook for 45 minutes @350 with 9 briquets underneath and 18 on top.

Rob Kallam

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