Tonight I’m making a version of an old Weight Watchers recipe, Chicken Enchiladas. I’ve retooled it into Mexican Lasagna. It’s a layered casserole, I’m not sure how much Mexican it is, but it’s pretty good. Sure you’ll enjoy!
3 chicken breasts, cooked and diced
2 cans Ro-Tel (tomatoes and chilis), drained
1 lg can enchilada sauce
2 can corn, drained
1 can diced tomatoes
1 medium sliced olives
1 each bell pepper (red, yellow and green), diced
1 Bunch green onion, diced
16 oz grated cheese (I use Mexican blend)
Drain one can of Ro-Tel and sprinkle on the bottom of a 9×11 dish.
Layer tortillas on top of Ro-Tel. Then ½ corn mixture and ½ chicken, ½ of the bell pepper mixture, ½ of green onion, ½ of enchilada sauce and 8 oz cheese.
Top rest of tortillas, and repeat.