La Paloma Salsa's Kickin' Mexican Lasagna

One of the outstanding comfort foods we enjoy this time of year is this classic modernized Mexican dish.  Of course, what makes this dish special is our thick and chunky La Paloma Salsa, which can stand up to the heating instructions and not turn into a watery mess.  You don't need picante, tomato sauce or enchilada sauce to make this meal, you just need a chunky, all natural salsa! 

And get the kids involved!  They will love to make this lasagna recipe as the general rules of preparing this dish are that there are no rules.  Make it in any combination and as messy as you want; the kids will love it!

LA PALOMA SALSA MEXICAN LASAGNA

INGREDIENTS

• 1 lb chicken (shredded)
• 1 jar of La Paloma Salsa Medium Salsa
• 1 can of refried beans
• 2 cups of shredded Monterey Jack cheese
  
• 1 teaspoon oregano
• 2 avocados
• 12 tortillas

DIRECTIONS

Arrange 6 tortillas on bottom of a lightly greased 13x9x2 inch baking dish.

Spoon 1/2 refried beans on top of the tortillas.

Cover with 1/2 of the chicken and La Paloma Salsa.

Spread 1 cup of cheese over the chicken and salsa.

Arrange the remaining tortillas in the dish and repeat the arrangement with the remaining refried beans, chicken, salsa and cheese.

Bake in a preheated oven at 350 degrees for 30 minutes or until the cheese is golden brown.

Top with the avocados cut into one inch cubes.

La Paloma Salsa Nacho Bites

I had some left over Pillsbury Crescent Rolls after our St. Patrick's Day Party a couple of weeks ago.  These crescent rolls are a delicacy, and I didn't want to waste them.  I decided to utilize these wonderful treats to change up our La Paloma Salsa Nachos. 

While this recipe may also be made with enchilada sauce - either as part of the meat cooking process or as a dressing, I prefer our thick and chunky salsa to add some spice while keeping the classic tomato flavor profile that our salsa lends to any dish.

Here is the chicken version, but the beef version tastes great.

La Paloma Salsa Bites

1 can Pillsbury Refrigerated Crescent Sheet
1 cup La Paloma Salsa
1 cup thinly cooked and shredded grilled chicken/beef
1/2 cup Monterrey Cheese shredded
2 Eggs

Preheat the oven to 375 degrees.  Beat the two eggs and leave aside. 

Unroll the sheets on to a non-porous surface or on a cutting board and separate the sheets into the provided triangles.  Evenly spread the La Paloma Salsa, shredded chicken or beef and the cheese over the Crescent sheets.  Roll up the triangles and pinch the corners to try to make a seal and place them seem side down on a cookie sheet.  Brush the beaten eggs over the tops of the bites and cook for 15 minutes.

Serve warm with the leftover salsa and guacamole for a dipping sauce.