dan's mexican lasagna

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Servs: 8   Prep:   Cook:

I created it myself because I really wanted to combine the spices and flavor of enchilladas and the thickness and layers of lasagna. This dish is loved by everyone I serve it to. Very simple and fast to make!!

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  • add   1 bag of corn tortillas
  • add   1 box of any brand spanish rice(cooked)
  • add   2 cans of refried beans
  • add   2 pounds of boneless shredded chicken breast/ or ground beef(cooked)
  • add   1/2 pound of cheddar cheese
  • add   1 can of queso cheese dip
  • add   2 cans of any brand enchillada sauce(red or green)
  • add   2 cans of chopped green chilis
  • add   1 can of chopped black olives.
  • add   1 can of chopped tomatos

Instructions

  1. Preheat oven to 400 degrees
  2. Grab a good size deep dish like you would use for making lasagna.
  3. Spray bottom of dish with non-stick spray
  4. Place a layer of corn tortillas, covering entire bottom of pan.
  5. Spread spanish rice on top of tortillas.
  6. Cover rice with cheddar cheese.
  7. Place another layer of corn tortillas
  8. Spread refried beans on top of tortilla layer.
  9. Add one can of chopped green chilis to beans.
  10. Place another layer of corn tortillas.
  11. Place shredded chicken on top of tortillas.
  12. Add shredded cheddar cheese, as much as want on top of chicken.
  13. Place another layer of tortillas.
  14. Pour 2 cans of enchillada sauce over top of lasagna.
  15. Pour can of queso dip on top of lasagna.
  16. Sprinkle cheddar cheese on top of lasgna.
  17. Cover with foil and place in oven for 20-30 minutes. Check on dish after 20 minutes.
  18. Take dish out and decorate with black olives and chopped tomatos.

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