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Print This Chicken Lasagna Recipe

Layered Chicken Lasagna Recipe
Tortilla Layered Chicken Lasagna made with a little Twist.

Tortilla layered chicken lasagna recipe, quick and easy, using corn tortillas instead of lasagna noodles. Once you have your lasagna ready to bake you can cover pan with foil and bake later, even the following day. I think this allows more time for the flavors to blend and allows you to get meals prepared in advance.

2 corn tortillas
4 cups chicken, cooked, diced
3 cans cream of chicken soup
1 can diced tomatoes
1 – 4 ounce can diced green chilies
2 cups dairy sour cream
1/4 teaspoon cayenne pepper
1 teaspoon oregano
1/4 teaspoon salt
1 teaspoon marjoram
1 teaspoon chipotle chili pepper flakes
2 cloves garlic, minced
4 cups Mexican blend cheese

Oven Temp: 350°
Recipe Cooking Time:
Pan Type: baking pan

Chicken Lasagna Directions

Preheat Oven.
In a large bowl combine the diced cooked chicken, cream of chicken soup, diced tomatoes with green chilies, diced green chilies, sour cream, cayenne pepper, oregano, salt marjoram, chipotle seasoning and minced garlic.
Mix well.
Put a small amount of sauce in the bottom of pan.
Cut the corn tortilla and layer on top of the sauce.
Next spread 1/3 of the sauce and 1/3 of the cheese.
Repeat layers two more times, ending with cheese.
Bake chicken lasagna for the allotted time.
Allow to set for 20 minutes before cutting.
Lasagna will look a little soupy when it is removed from the oven, it will set and be just right when it's time to eat.

Serve up this new twist lasagna recipe with our famous Betty Spoon Bread.

Note: Once you have your lasagna ready to bake, you can cover pan with foil and bake later, even the following day.
I think this allows more time for the flavors to blend and allows you to get meals prepared in advance.
Chicken Lasagna Recipe Serves: 12

Serving Size 255 g
Calories 433
Calories from Fat 250
Total Fat 27.8g 43%
Saturated Fat 15.1g 76%
Cholesterol 105mg 35%
Sodium 1112mg 46%
Total Carbohydrates 19.3g 6%
Dietary Fiber 3.6g 14%
Sugars 7.4g
Protein 27.6g
Vitamin A 67% Vitamin C 14% Calcium 38% Iron 13%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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