21. December 2010 18:02
The Holidays are right around the corner and some are just rounding out Christmas shopping while others are headed up to the basement to see what gifts they can “repurpose”. Shopoholics and regifters alike, Nomadic wishes you a happy holiday season full of cheer, cherished family moments and safe travels.
With temperatures dropping in the single digits and snow storms from coast to coast, we thought we’d let you in on a secret family recipe that’ll keep you warm when you’re facing Mother Natures vengeful wrath. Our Mexican Lasagna is a medley of zesty seasonings and savory meats that’ll have your friends pining for more!
Check out our animated Holiday Card.
Our Sizzlin Mexican Lasagna
1lb Chicken Breasts – cubed
1 Pkg Fajita seasoning
2 Large Red Peppers – cut into narrow spears
1 Large Yellow Pepper – cut into narrow spears
1 Medium Sweet Onion – cut in half and diced
1 Large Can Green Enchilada Sauce
1 Medium Can Green Enchilada Sauce
1 Can Green Chilies
2 Cups Shredded Cheddar/Jack Cheese
1 Pkg Corn Tortillas
• Preheat oven to 435 degrees
• Preheat large skillet over medium heat – cover bottom of the pan with olive oil
• Add cubed chicken and ¼ fajita seasoning packet. Cook until Chicken is barely browned, remove from pan and set aside (temporarily)
• Preheat large skillet over medium heat. Cover bottom of the pan with olive oil, add: red and yellow peppers, onions and ¼ of fajita seasoning packet. Cook several minutes more until mixture has lost its stiffness and is cooked.
• Return chicken to pan and cook chicken and mixture together for several minutes: season to taste.
• Cover the bottom of a large baking dish (13x9”) with corn tortillas. Coat tortillas lightly with enchilada sauce. Layer ½ of chicken mixture and green chilies in to the dish. Liberally coat this later with enchilada sauce and place 1/3rd of cheese on top of the mixture.
• Repeat once, then cover top layer with tortillas and coat lightly with sauce then sprinkle remaining cheese on top
Cover dish with tin foil and bake for 20 minutes at 435 degrees