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.
This is a quick and easy recipe that never fails to please even my picky DDs. Since chicken thighs are usually inexpensive it makes a economical meal. I like to serve these with some type of rice side dish and a green salad.
This fresh tasting salad has crisp green onions, carrots, red peppers, snow peas and almonds tossed with chicken breast meat in a tangy Asian dressing. Delicious!
Progresso broth provides a simple addition to this creamy chicken chowder packed with Green Giant veggies. A hearty dinner served with Pillsbury crescent dinner rolls!
