Tuesday, July 19, 2011

Mexican lasagna

Also known as clean-out-the-fridge lasagna, lol. Had some refried beans (homemade), cheese, and sour cream to use up so I made one of my old standbys, Mexican lasagna. This is much easier than enchiladas and I think a little more forgiving. I don't really have a recipe, but here's what the layers were this time (from bottom to top, since that's how it is built):

corn tortillas
refried beans + a little chopped green onion + a little cheese
corn tortillas
cooked chicken + a little sour cream + green salsa
corn tortillas
refried beans + a little chopped green onion + a little cheese
corn tortillas
cooked chicken + a little sour cream + green salsa
corn tortillas
salsa, cheese, chopped olives

I just dropped all the ingredients onto the corn tortillas in dribs and drabs, they weren't solid layers. Also, I poured about 1/4 cup of water over top layer of corn tortillas before adding the last layer of salsa, cheese, and chopped olives. Bake for 45 minutes at 350 degrees.

Sometimes I add some frozen corn, sometimes I use regular salsa, sometimes I add some tomato sauce, sometimes I add green chilies. Obviously, it never turns out the same, lol.

All right, all right, I know some of you want measurements. Honestly, I never measure anything when I make this. But I do know I used one 16 oz jar of salsa, about 1/3 of a 16 oz container of sour cream (that's all that was left), about 1 cup of shredded cheese, and a sandwich baggie of shredded chicken (from my recent cooking marathon), and used a 2 qt. casserole dish. Does that help?

1 comment:

~Holly~ said...

Looks yummy!! Suddenly I want mexican food!