Mexican Lasagna Recipe
Ingredients
| Water | 2 1/4 Cup (16 tbs) | |
| UNCLE BEN'S Brand Pinto Beans & Rice - 1 box | ||
| Boneless, skinless chicken tenderloins - 8 | ||
| Sauce | 1 Can (10oz) | |
| Flour tortillas - 3 (9-inch) | ||
| Monterey - 1 1/2 cups (6 ounces), shredded | ||
| Jack-Colby cheese | ||
Directions
GETTING READY
1 Preheat the oven to 425°F.
MAKING
2 In a large skillet, combine water, beans & rice and contents of seasoning packet.
3 Add in the chicken.
4 Bring to a boil.
5 Cover and lower the heat.
6 Simmer for 20 minutes or until the chicken is no longer pink in center.
7 Remove the chicken from the skillet.
8 Shred the chicken using two forks or cut into small pieces.
9 Over the bottom of 9-inch pie plate, evenly spread 1/4 cup enchilada sauce.
10 Place 1 tortilla over enchilada sauce.
11 Top with 1/3 each of remaining enchilada sauce, beans & rice, chicken and cheese.
12 Repeat the layers twice.
13 Bake for 5 to 10 minutes or until hot and bubbly.
SERVING
14 Cut into wedges and serve.
1 Preheat the oven to 425°F.
MAKING
2 In a large skillet, combine water, beans & rice and contents of seasoning packet.
3 Add in the chicken.
4 Bring to a boil.
5 Cover and lower the heat.
6 Simmer for 20 minutes or until the chicken is no longer pink in center.
7 Remove the chicken from the skillet.
8 Shred the chicken using two forks or cut into small pieces.
9 Over the bottom of 9-inch pie plate, evenly spread 1/4 cup enchilada sauce.
10 Place 1 tortilla over enchilada sauce.
11 Top with 1/3 each of remaining enchilada sauce, beans & rice, chicken and cheese.
12 Repeat the layers twice.
13 Bake for 5 to 10 minutes or until hot and bubbly.
SERVING
14 Cut into wedges and serve.
Chef
