How toONE POT MEXICAN CHICKEN LASAGNA
8 steps
What you’ll need
1 pound
Chicken Breast
10+ small
Corn Tortillas
8 oz
Philadelphia Cream Cheese
Mix ’N Chop
1 - 28 oz
Enchilada sauce
2 cups
Frozen Corn
1 tsp each
Cumin & Chili Powder
Rockcrok Dutch Oven
Buy
1 can
Black Beans
3 cups
Cheddar Cheese
2 tablespoons
Fresh cilantro
Place frozen chicken breasts, 1 cup water and 2 T southwest seasoning in Rockcrok. Set to LOW
1
Shred cooked chicken with Mix & Chop. Strain off excess liquid and place chicken in separate bowl.
2
Mix softened cream cheese, cumin, chili powder and add fresh cilantro using herb mill.
3
Prep fillings - open cans and rinse beans
4
Prep the lasagna in layers. Repeating until all ingredients are used.
5
Place Rockcrok in microwave on high for 15 minutes.
6
Pull from microwave and let stand 5-10 minutes before serving.
7
YUM!! One of my family’s favorite meals!!
8
1
2
3
4
5
6
7
8