In a food processor, pulse fresh herbs, lime zest and juice, onion,
peppers and olive oil to make a pesto. Mix chicken and pesto and
set aside.
In a deep round casserole dish, spread 1-2 TBSP rotel to coat the
bottom.
In food processor bowl, blend soup, milk, and remaining rotel.
Tear corn tortillas into halves. Place a layer on the bottom of the
casserole. Add refried beans, and a little of the pink rotel/soup
mixture. Cover with a layer of tortillas. Add spinach and 1/2 c
cheese, cover with a little of the pink mixture. Layer tortillas, add
chicken mix. Cover with another layer of tortillas, and remaining
pink sauce. Add remaining cheese.
Bake in a 350 degree oven for 1 hour. Tent with foil for the first 30
minutes, then remove for the second 30 minutes.
Originally Submitted
1/16/2011
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You can add this Mexican Lasagna- no pasta recipe to your own private DesktopCookbook.
