Mexican Lasagna
 
6   chicken breasts, cooked, skinned, and diced
2 can  stewed tomatoes with jalapenos
8   flour tortillas
1 can  ripe olives, sliced
1-1/2 lb.  monterey jack cheese, shredded
2 large  avocados, peeled and sliced
2 cup  sour cream
 
pour tomatoes into a large bowl and mash tomatoes. add olives. spread a 
thin layer in a 13 x 9" dish. put 4 tortillas in the bottom of the dish 
next. add half remaining tomato mixture, half of the avocado slices, and 1 
cup of the sour cream. sprinkle with half the cheese. repeat with 
tortillas-sauce-avocados-cheese. bake at 325. serves 10-12. serve with 
sauce like la victoria green and red salsas and sour cream. 
 
niki 
 
 
-- 
(ID: 13351) Mirror: rec.food.recipes: Fri, Apr 11, 2003


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