Recipes

I had a couple requests for the Garlic Lime Chicken and the Mexican Lasagna. These are both new recipes, (I'm always trying out new ones) and we really liked them. Both of the recipes are a little heavy on the spices, but could easily be toned down a little bit to your taste. Enjoy, and Happy Cooking! :)

Garlic Lime Chicken with Olives

3 lbs. boneless skinless chicken breasts
1 cup diced onion
2-3 cloves garlic, minced
2 T. lime juice
2 t. Worcestershire sauce
1 T. molasses
1 1/2 t. ground cumin
1 t. dried oregano
1/2 t. salt
1/2 t. pepper
1/2 cup pitted and sliced kalamata olives

Preheat oven to 400 degrees. Coat lg. pan with cooking spray. In lg. bowl combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and pepper. Toss to coat.

Transfer chicken to pan and pour over any remaining marinade. Arrange olives over and around chicken. Roast 40-45 minutes.

Mexican Lasagna

3 cups chopped, cooked chicken (or use leftover Garlic Lime chicken)
1 cup sour cream
1 cup shredded Monterey Jack cheese, divided ( I used Pepper Jack for a little more pizazz!)
1 cup shredded cheddar cheese, divided
1/2 cup salsa
1 (4-oz.) can chopped green chiles
2 T. cilantro
1 t. chili powder
1/4 t. cayenne pepper, or to taste
8 (6 inch) corn tortillas, cut into 6 wedges

Coat 11x7 inch baking dish with cooking spray. In lg. bowl, combine all above ingredients. Mix well and set aside.

Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.

Cover with foil and bake 30 min. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.