Enjoy this Tex-Mex lasagna, with a mix of gravy, celery, chiles and chicken alternating with tortillas and cheddar cheese.
INGREDIENTS (for 8 servings):
- 4 cups diced skinless, boneless chicken breast meat
- 4 cups chicken gravy
- 1 cup water
- 1 onion, chopped
- 3 stalks celery, chopped
- 1 (7 ounce) can diced green chiles
- 1 teaspoon garlic salt
- salt and pepper to taste
- 12 (6 inch) corn tortillas
- 2 cups shredded Cheddar cheese
In a large skillet combine chicken, gravy, water, onion, celery, chile peppers, garlic salt, salt and pepper. Stir together to mix. Cover skillet and simmer over low heat for 1 to 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
In a 11x14 inch baking dish layer 6 tortillas, then 1/2 of the chicken mixture, then 1/2 of the cheese. Repeat layers. Bake in the preheated oven for 30 to 40 minutes or until cheese is melted and bubbly.