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    Verde Chicken Mexican Lasagna


    Source of Recipe


    Willie Crawford's Soul Food Recipes Newsletter

    List of Ingredients




    1 pound chicken, cooked and shredded
    1 (16-ounce) container sour cream
    1 (15-ounce) can black beans, drained and rinsed
    1 � cups green salsa
    1 � cups frozen corn, thawed and drained
    1 teaspoon garlic powder
    � teaspoon cumin
    1 teaspoon chili powder
    1 teaspoon salt
    1/3 cup chopped cilantro (plus additional for garnishing)
    12 soft taco size flour tortillas
    1 (8-ounce) package shredded Mexican blend cheese

    Recipe



    Preheat oven to 350 degrees.
 
Mix chicken, sour
    cream, black beans, salsa, corn, cilantro and spices in a large
    bowl. Taste and adjust seasonings to your preference. Cut
    tortillas in half with kitchen shears.

In a 9�13
    dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread
    evenly. Place one layer of cut tortillas (about 4 tortillas) on
    chicken mixture to cover. Top with 1/3 of the amount of shredded
    cheese. Repeat with chicken mixture, tortillas, shredded cheese
    two more times. There should be three layers total.


    Bake in oven for 20 - 25 minutes or until cheese is bubbly
    and casserole is warmed through. Serve with sour cream and
    additional chopped cilantro.

 

 

 


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