MEXICAN LASAGNA GIVES ME ALL THE HAPPIES!

So... I loath to cook. Usually, the only time I'm in the mood to cook is in the Fall. Something about Fall that just screams for yummy, warm, homemade meals. The rest of the year, it is something that I rather not do and which I rather ignore, or at best "put up with".

Therefore I refuse to cook anything that isn't SUPER EASY and FAST.  Oh yeah... I HATE getting hot too; mainly because it makes me sweat. Ick. Cooking makes the whole kitchen and house hot also. So, not much of a cook.  That said, I must toot my own horn and say I just have the "nack" for cooking, because I am a freakishly GOOD COOK.  Not many folks say they are better cooks than their mothers, but I am. I don't say all this in a boasting manner. I say it in a manner that simply acknowledges that the Lord has blessed me with this gift - and I'm probably being a very unprofitable daughter by not being more grateful for this gift. Shame on me. (My Mama was a good cook, by the way.)

So today, I just felt like homemade Mexican something - and I also had to make something to drop off to a member of our ward who just got out of the hospital. I figured I might as well just make two of everything. So I did.

Here is the dish I made.  Well, dishes, as you'll come to see below.

Remeberifier:  You can always tweek your recipes. You don't have to follow these exactly. Play around with it, add different ingredient that you/your family might like! That's what I do ALL. THE. TIME. (when I do cook!) ;)

MEXICAN LASAGNA

Preheat oven to 350º

Spray an 11x17" baking pan with non-stick spray


In a large pot of water, boil 8 chicken breasts. (I use skinless/boneless, but if you use whole, then remove skin after boiling).  Shred the chicken when it is done boiling and set chicken stock and half of shredded chicken to side.



Ingredients:

4 boiled chicken breasts, shredded

1 C sour cream

1 can cream of chicken soup

3/4 C shredded "Fiesta Blend" cheese

3/4 C shredded cheddar cheese

1/2 C salsa

1 (4oz) can chopped green chiles (I prefer Hatch brand)

1 Tbsp Onion powder

1 Tbsp minced garlic

2 Tbsp dried cilantro

1 tsp ground chili powder

1/4 tsp cayenne pepper, optional

12 corn tortillas



Preparation:

* Blend chicken and all other ingredients, except corn tortillas, in a large bowl until well mixed.

* Arrange 6 corn tortillas, slightly overlapping, in bottom of baking dish

* Top with half of the chicken mixture

* Layer another 6 tortillas over that

* Layer with remaining chicken mixture

* Top with shredded cheese of your choice (I use a mix of "Fiesta" and cheddar)

* Cover with foil and bake for 30 min.

* Remove foil, and bake for another 30 min.



Cool for about 10 min. before serving.



Now - remember that chicken stock and half the shredded chicken on the side?  I used it to make:

SUPER EASY CHICKEN TORTILLA SOUP

Ingredients:

chicken stock (left over from boiling 3-8 chicken breasts; about 12 C)

4 chicken breasts, boiled, shredded or cubed into small pieces

2 Tbsp chicken-&-tomato flavored Knorr Suiza granulated bouillon

2 cans corn

2 can beans (red, pinto, black, or combination of these)

2 cans diced tomatoes

2 cans' worth of diced zucchini or yellow squash

1 C salsa (optional)

1 (4oz) can Hatch chopped green chiles

3 Tbsp minced garlic powder, or minced garlic

3 Tbsp onion powder, or minced onion

1 Tbsp chili powder

3 Tbsp dried cilantro (or 5 Tbsp fresh, chopped cilantro)

1/2 tsp pepper

2 tsp Oregano

1 tsp Cummin

3 Tbsp fresh lime or lemon juice


Preparation:

Mix all ingredients in a large pot (about 2-4 gal. size) on the stove..
Bring all ingredients to boil, stirring, then reduce heat, stir, and simmer for about 15 min.

Let cool about 15 min.



Stir and serve, garnished with sliced avocados, shredded cheese of choice, crushed tortilla chips.



All ingredients are approximate (as I usually just eye-ball my recipes), but it's pretty close to what I follow.

DELICIOSO!!