Wednesday, November 10, 2010

Southwest Chicken Tortilla Lasagna

I've been hungry for something like this for a while and finally today I decided it's time to do something about it. I couldn't find the recipe that I had used long ago and I didn't care for the ones I found online so I concocted this one and was favorably impressed. It even gained approval from the young men in the family. I was pleased indeed! The baked corn that I served with it is also a favorite of mine and the recipe comes from my sister Karen. It's simple and has only 4 ingredients. Sooo yummy!! I will share both recipes so you can enjoy them together. ☺

                                                                   For the Lasagna:

                              3 cups diced fine chicken tenders, about ½ inch squares                      
                              1 small onion, finely chopped                                                              
                             3 tablespoons olive oil                                                                       
                             1- 4.5 ounce can green chilies, drained and rinsed                             
                             ½ cup salsa                                                                                         
                             3 tablespoons taco seasoning                                                             
                              1-10¾ ounce Campbell's Cream of Chicken Soup                               
               ½ - ¾ cup sour cream                                                           
  4 - 8 inch flour tortillas                                           
   1-¼ cups cheddar cheese                                          
Chopped Tomatoes or Salsa                                  
Sour cream                                                            

Saute' onions in oil for a few minutes. Add the chicken and stir fry until almost done then add the taco seasoning and the green chilies and continue to stir fry just until chicken is done. Remove from heat.  Add a ½ cup of salsa and stir to mix.

Combine the chicken soup and ½ - ¾ cup of sour cream and mix well.

Spray a 9 inch pie plate with non stick spray and spread approximately a ½ cup of chicken soup/sour cream mixture on the bottom.

Place a flour tortilla on top and spread with another ½ cup of soup/sour cream mixture. Top with approximately 1 cup of chicken mixture and sprinkle with some of the cheese.

Repeat layers two more times ending with a flour tortilla. Spread the remaining soup/sour cream mixture over this last tortilla and sprinkle with the rest of the cheese. Garnish as desired.

 Bake at 375° for 35 minutes or until heated through and the cheese is melted. Serve with lettuce, tomatoes, and sour cream. Guacamole would be good with this as well but I didn't have any avocados so I just ate it with the other things. It was delicious!

                                                              BAKED CORN

                                                              3 cups creamy corn*
                                                              1 cup sour cream
                                                              1 pkg. Jiffy corn muffin mix
                                                               ½ cup butter, melted

Combine all ingredients and mix well. Pour into a greased 11 x 7 inch glass baking dish or individual ramekins. Bake @ 350° for 40 - 50 minutes. If you are baking them in smaller baking dishes you have to adjust the time. I baked these approximately 25 - 30 minutes.

*The original recipe calls for 1 can cream style corn and 1 can whole kernel corn but I use my frozen corn.

Linking to:
This Weeks Craving
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Be Blessed!


  1. Hi, I'm visiting you from This Weeks Cravings. There must be something to using the "Cream of Chicken soup". Yours is the second recipe on there that uses it. Guess I'll have to check it out. Thanks.

  2. oh I am so going to have to try this come see what I shared at