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.
I started making tres leches because it is my neighbor's favorite thing and I like her. I started with Martha Stewart's recipe which is a great jumping off point -- but it is not as juicy as a traditional tres leches, which you will find resting in a shallow lake of sweet milk. So I adjusted up for that, and here I have swapped in some coconut, some lime (because it is one of coconut's BFFs) and I used Tahitian vanilla which is a bit more floral than Mexican (but if you can't find it, go with whatcha got). It's rich and milky and coconutty and good. Ask the neighbors.
If you're looking for a way to jazz up everyday veggies, try this super-tasty recipe. It's also delicious with green beans, cauliflower, zucchini or yellow squash.
