Cookbook Main Dishes

Easy Mexican Lasagna

3 C. cooked chicken breast, chopped or shredded
1 – 15 oz. can black beans, rinsed and drained
2/3 C. canned diced tomatoes and green chilies
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. pepper
1 – 10 3/4 oz. can fat-free cream of chicken soup
1 – 10 3/4 oz. can fat-free cream of mushroom soup
1 – 10 oz. can enchilada sauce
9 – 6″ corn tortillas
1 C. Cheddar cheese, shredded
1 C. Monterey Jack cheese, shredded
Black olives
Sour cream
Lettuce, shredded
Mild chunky salsa

Cook the first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated. Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes, or until thoroughly heated. Spoon 1/3 of sauce into a 9×13″ baking dish coated with cooking spray; top with 3 tortillas. Spoon half of chicken mixture and 1/3 of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese. Bake at 350ยบ for 30 to 40 minutes, or until lasagna is bubbly. Serve with desired topping.

Chicken Cookbook Fish & Seafood Main Dishes


1 T. minced garlic
1 pkg. smoked sausage
2 cans chicken broth
2 green peppers, chopped
1 pkg. frozen shrimp or 1 pkg. crab meat or 2 C. cooked chicken, diced
1 or 2 Jalapeno peppers
A little Tabasco sauce
1 tsp. fresh thyme, chopped, or 1/4 tsp. dried
1/4 tsp. chili powder
1/8 tsp. cayenne pepper
1 1/2 C. white rice, or more if mixture has too much liquid

Heat sausage, garlic and Tabasco sauce in pan. Add peppers, onion, second meat tomatoes and thyme. Then season with chili powder and cayenne pepper to taste. Add rice and chicken broth. Heat to boiling, reduce heat and simmer- uncovered, for 10 minutes, or until rice is tender.