Mexican Lasagna

This recipe is being posted by special request. I've had this recipe for at least 45 years, and I rarely make it anymore; Matt just doesn't like casseroles. However, this is really delicious!

I usually made it in a deep Corning ware casserole dish, but I imagine you could use a different baking dish and simply pay attention to how you might need to adjust the baking time.

Mexican Lasagna

Boil two chicken breasts and bone and skin them. Cut chicken up into small chunks. Sauté small diced onion, or chopped green onion, until clear. Add 1/2 can diced green chilies, 1 can cream of mushroom soup, and 1 can cream of chicken soup, undiluted, and 1/2 cup chicken broth. Add chicken pieces. 

In a casserole dish, put layer of uncooked corn tortillas, meat mixture, and layer of grated longhorn cheese. Repeat as needed, ending with cheese. Bake at 350 degrees for 45 minutes.



DONNA'S NOTES: I usually reserved some of the liquid from cooking the chicken breasts to use as the chicken broth requirement.