So… a bit ago I was photograzing and came across a Mexican lasagna recipe. It was good. But, not GREAT. It needed more moisture, sauce, seasonings and ooomph. So, I ooomphed it up so much that I didn’t feel right calling it “lasagna” because, really~ when ya think lasagna~ you don’t think of green. Right? Right! (Great minds think alike) By the way… if you are a new reader to my site~WELCOME! If you like it here, be sure and invite your friends. It’s fun. Like a party in your tummy…so yummy…so yummy…..  🙂 Back to food:

Basically combine the following:

1 &1/2 c sour cream

1 cup Mexican cream

3/4 c green tomatillo salsa

14 oz diced green chilies

1/4 c fresh cilantro, chopped

1 tsp cumin

1tsp chili powder

1/3 c sauteed, chopped onions

1 tsp garlic powder

1 tsp adobo seasoning

1 cup shredded cheese

combine the above in a bowl, then add 3 shredded (cooked) chicken breasts

Layer tortillas on the bottom of a large casserole dish that has been sprayed with nonstick spray, spread a bit of the mixture over them, cover with more tortillas, and repeat process. (like a lasagna with tortilla “noodles”) If you happen to end up with a few odd extra tortillas, (like me) I cut strips out of them and put them on top with a healthy amount of shredded cheese. Bake, covered at 350 for 30min, then uncover and bake 10 more. Enjoy!