Mexican Lasagna 2 ways

I love lasagna. I love Mexican food. Here are two variations, 1 chicken, 1 Steak enjoy.

Spray a large casserole pan with PAM spray. Cover bottom of pan with flour tortilla's. Spread cheese sauce mix Recipe below) over the tortilla's. Cook and Shred 6 chicken breasts. Spread Chicken over sauce mix. Cover with shredded Cheddar cheese. Place another layer of tortilla's on top. Spread mexican rice (Recipe below) on top of tortilla's. Pour green enchilada sauce (from can) over rice. Place another layer of tortilla's on top and add more cheese sauce and shredded chicken with cheese on top. Cover with final layer of tortilla's and rest of green enchilada sauce. sprinkle more cheddar. Bake at 350 for 35 minutes. Enjoy.

For Steak, everything is identical except sub Chopped steak for Chicken, and Red Enchilada sauce for Green.

Cheese sauce mix. In skillet pan, melt two TBLN butter over moderate heat. Place 1 PKG cream cheese over butter and add 1 cup milk. Melt completely. Careful not to burn. Add 1 mall can diced green chiles and 2 cups shredded cheese. (Cheddar, Monterey Jack, or Pepper Jack will all work, each gives different spin) Melt cheese into smooth mixture. Add salt and pepper to taste, and 2 tsp chilli powger.

Easy rice recipe- This is my do not tell anyone you made minute rice recipe. If you choose to use real rice the same rules apply. Instead of water, follow directions using chicken stock. Add 2 TBLS chicken base with tomato. It comes in a large 4 LB bucket at SAMS club (Cheap) I use it for everything. The mix is a non-refridgerate powder. Go get you some! Add  little corn/peas.carrots if you like. I like.