Recipe: Mexican Lasagne, Chicken Chili Lasagne (using tortillas) for Sandra, Washington

Hi Sandra :-) I found these two recipes on the internet. They are both from Taste of Home so I hope that one of them is the recipe you are looking for. Unfortunately, the "Mexicam Lasagne" recipe is for 72 people!! I couldn't seem to find the scaled down version but it looks like it could be scaled down fairly easily. Good Luck!!

MEXICAN LASAGNA

18 pounds Ground beef
3 cups Onion, chopped
18 Env taco seasoning mix
6 cans Tomato sauce, 15 oz each
6 cans Diced tomatoes w/liquid, 14-1/2 oz each
32 (10-inch) flour tortillas, cut into 2-inch strips (32 to 40)
4 1/2 pounds shredded Cheddar, divided

In several Dutch ovens over medium heat, brown beef and onion; drain. Add the taco seasoning, sauce and tomatoes; bring to a boil. Reduce het; cover and simmer for 10 minutes. Spoon about 2 c each into six 13x9 baking pans. Top with a single layer of tortilla strips. Sprinkle with 1 c cheese. Repeat layers 2 more times. Divide the remaining meat sauce among pans (each pan will have about 7 cups of sauce). Top with remaining tortillas.

Cover and bake at 350F for 40 minutes or until bubbly. Uncover; sprinkle with remaining cheese. Return to the oven for 5 to 10 minutes or until the cheese melts.

Source: Taste of Home.

Chicken Chili Lasagna
Source: Taste of Home magazine
12 Servings

2 packages (3 ounces each) cream cheese, softened
1 medium onion, chopped
8 green onions, chopped
2 cups (8 ounces) shredded Mexican-cheese blend, divided
2 garlic cloves, minced
3/4 teaspoon ground cumin, divided
1/2 teaspoon minced fresh cilantro or parsley
3 cups cubed cooked chicken
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies, drained
1/8 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
12 flour tortillas (6 inches), halved

In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro. Stir in chicken; set aside.

In a saucepan, melt butter. Stir in flour until smooth; gradually add broth.Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.

Spread 1/2 cup of the cheese sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.

Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.