Stovetop Mexican Lasagna

This meal is fun and easy to make, and is very versatile. I found it on the Pillsbury website. You can combine any meat and additional veggies that you want. You could also use beans instead of meat. I used chicken, corn, and chiles in mine. While cooking, the tortillas fluff up creating soft chewy layers! Next time you are craving Mexican food, this is this recipe to try.

Stovetop Mexican Lasagna

adapted from this Pillsbury Bake-off recipe

1 tbsp butter or oil
1/3 cup chopped onions
1 can (10 oz) red enchilada sauce
2 tsp ground cumin
1 can (12.5 oz) chunk chicken breast, drained
1 cup corn
4 flour tortillas, burrito size
2 cups shredded Mexican blend cheese
1 can chopped green chiles

Directions:

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to onion. Stir in cumin, corn, and chicken. Reduce heat to medium-low; simmer uncovered 5 minutes.

Lightly grease 10-inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with 1 cup cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with remaining cheese; top with green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top.

Cover skillet; cook over low heat 18 to 20 minutes or until thoroughly heated. Remove from heat; let stand 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream if desired. Get daily e-mail updates from Megan's Munchies. Subscribe here!