On cinco de mayo, I thought it appropriate to share one of my, yes my very own, recipies. No, it's not authentic by any means, I use sour cream and black olives, but oh well, it's good!
Here's the recipie:
Ingredients:
Corn or Flour Tortillas
1 jar Newman's Own Bean Dip
2% Reduced fat Mexican Cheese
4 skinless boneless chicken breasts
1 1/2 cups low fat sour cream
1/2 cup medium salsa
1/2 cup chopped cilantro
1 medium can of sliced black olives
1/2 of medium can of nibblets corn
1 small can green chilies
1 can Rotel
1 small onion chopped
Poach chicken breasts in boiling water for 10 mins. Let cool and shred with two forks.
Mix shredded chicken with cilantro, sour cream, salsa, corn, green chilies, rotel and chopped small onion. Spray 9x13 pan with pam and put a layer of tortillas on bottom of pan. Spread bean dip over tortillas and sprinkle with a handful of mexican cheese. Add half chicken mixture, spread to cover bean dip and tortillas. Cover with another layer of tortillas, bean dip and sprinkle with mexican cheese. Add other half of chicken mixture. Top with leftover black olives, 2-3 chopped green onions and sprinkle with mexican cheese. Bake at 375 for 1 hour or until cheese starts to brown.
Here's some photos documenting the process...
First off, here's the ingredients I use. Attempting to make this a reasonably healthy dish, I typically use fat free or reduced fat sour cream and 2% mexican cheese mix.
These tortillas are my personal favorite:
After poaching the chicken, shred with two forks.
Mix chicken with chopped onion, cilantro, sour cream, cheese, rotel, green chilies and, well, whatever else you want! This time I tried some jalepenos since I had some on hand.
Next begin the lasagna process...
Almost there! Continue layering and top off the last layer of chicken mix with cheese and black olives...
Bake at 375 for around a hour or until cheese is brown.
Enjoy this crowd pleaser!
*Note, my recipe more than likely has some imperfections, but hey, it's pretty hard to screw this up!
