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    Southwestern Chicken Taco Lasagna

    Source of Recipe

    Recipe Link: http://

    List of Ingredients

    3 cups roughly chopped rotisserie chicken

    1 (10) oz can Rotel Chili Fixins'

    3 Tbsp taco seasoning

    1 tsp garlic salt

    1 (16) oz medium taco sauce

    18 Tostadas

    1 (8) oz Chive & Onion cream cheese, softened

    ⅔ cup sour cream

    1 cup frozen or fresh corn, divided

    1 cup black beans, rinsed and divided

    3 cups shredded quesadilla or Monterey Jack cheese,

    2 Tbsp chopped cilantro, optional
    Assorted toppings: Sour cream, salsa, green onion


    Preheat the oven to 350F. Spray a 9 x 13-inch baking dish with cooking spray. Set aside.
    In a medium-size mixing bowl, mix together the chopped chicken, tomatoes, taco seasoning and garlic salt. Set aside.
    Drizzle cup taco sauce onto the bottom of the dish. Arrange 6 tostada shells over the sauce overlapping where necessary.
    In a small mixing bowl whisk together the cream cheese and sour cream. Spread over the tostadas.
    Top with of the chicken mixture, cup black beans and cup corn. Top with 1 cup shredded cheese. and sprinkle with 1 Tbsp cilantro.
    Repeat with 6 tostadas, cream cheese, chicken, black beans and corn. Cover with 1 cup shredded cheese and 1 Tbsp cilantro.
    Cover the second layer with 6 tostadas. Pour the taco sauce on top covering completely. Top with remaining shredded cheese. Lay a piece of aluminum foil on top.
    Bake for 40 minutes. Uncover and bake for an additional 10 minutes or until the cheese is golden.
    Rest for 5 minutes then serve with salsa, sour cream and green onion.




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