Rocky's Mexican Chicken Lasagna Recipe

  1. Begin by boiling the chicken in large pot.
  2. Add in salt, pepper and some garlic salt to season the water.
  3. While the chicken boils, finely chop the onion.
  4. Over low heat, simmer tomato soup and when well heated, add in the Velveeta and diced chiles.
  5. Stir together well, keeping over low heat, so as not to scorch.
  6. When chicken is very tender, remove from the broth and allow to cold, Then shred the meat finely, discarding the bones.
  7. Remove tomato soup from heat.
  8. In a bowl, combine chicken, 3/4 of the minced onion, minced olives.
  9. In a small frying, heat oil.
  10. Always keep oil at least half full and very warm (not smoking) in the frying pan.
  11. At this point you need to have your assembly line ready.
  12. Begin to heat oven at 350F degrees.
  13. Have a good sized lasagna pan or possibly disposable aluminum pan near stove.
  14. Have the chicken bowl mix and shredded cheese near the pan.
  15. Keep some snips or possibly tongs handy to remove tortillas from the warm oil.
  16. If you can, ask someone to help assemble while you fry the tortillas.
  17. Begin frying the tortillas slightly, try not to crisp them too much.
  18. They should fry for about 10 to 15 seconds if oil is very warm.
  19. After frying the tortilla, immediately pull with the snips and dip in the tomato soup for about 10 seconds.
  20. If you have help, let them remove it from soup and start covering the pan with them as if you were doing the actual lasagna pasta.
  21. Slightly overlap them on the pan.
  22. When layer is complete, add in some chicken and make sure it covers the tortillas layer.
  23. After chicken, add in some shredded cheese and begin to add in another layer of tortillas.
  24. When 2nd layer is complete, pour some soup (about 2 c. full) on top of the layer and spread proportionately.
  25. Keep the procedure going till the top of the pan is reached.
  26. The top should have a layer of tortillas covered by a good amount of the tomato soup, then some cheese and some of the diced onions on top.
  27. Cover pan tightly with some aluminum foil and cook for about 45 min.
  28. After 45 min, remove the aluminum foil and return to the oven for another 15 min.
  29. Remove from oven and cut.
  30. Optional serving suggestion: shred lettuce; sprinkle lettuce and some lowfat sour cream on top of a serving of chicken lasagna and serve.
  31. Enjoy!
  32. !

white onion, chiles, black olives, velveeta cheese, tomato soup, shredded monterey jack cheese, corn tortillas, corn oil, head lettuce, sour cream

Taken from cookeatshare.com/recipes/rocky-s-mexican-chicken-lasagna-60739 (may not work)

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