There are many versions of Mexican lasagnas, but most of them contain ground beef. I like this version because it contains chicken and uses a green enchilada sauce instead of the basic red one.
These couldn't have been easier and the results were delicious. I added some green pepper for color and flavor and I think mushrooms would also be good.
Who wouldn't love these enchiladas? They've got chicken, cheese and picante sauce, all wrapped up in a tortilla and baked until the cheese is melted and the filling is hot...yum!
Beth Secrest once baked four to eight pies a day at the Northern Lights Saloon on the border of Glacier National Park. Now she puts her baking expertise to use at home, where she created this dressed-up apple pie.
