Chicken breasts.
Since college, I’ve marinated them in Italian dressing and then baked or grilled them. Still a favorite after all these years.
Another recipe is chicken and rice. In a casserole dish, combine one can each of cream of celery, cream of mushroom, and cream of chicken soups, along with a half cup of converted rice and some melted butter. Bake for 30-45 minutes at 350.
I’d just stick with the lasagna noodle plan. The tortillas are there for two reasons: structure and flavor. If you don’t like corn tortillas the lasagna noodles would bring the structure, whereas flour tortillas would not so much. I think lasagna noodles sounds good, and that’s the beauty of a casserole- it doesn’t really matter so long as it tastes good.
Chicken Cordon Bleu in various forms is pretty easy. Butterfly and/or pound out a chicken breast and put on a layer of thin slice prosciutto and a layer of thin sliced or shredded mozzerella. Season with some parsley and black pepper then roll it up. You can just dredge the outside with flour, or dip in egg and coat with seasoned breadcrumbs. Use a toothpick to maintain the shape. You can substitute any kind of meat and cheese, bacon and swiss are fairly traditional, but anything, and any kind of seasoning and breading will be good. I usually bake in a 325F oven for about 20 minutes, then raise the temp to 350 to brown for another 20 minutes. Cooking time will vary with the size. A little butter on top will help the browning. There are a lot variations of the ingredients to try out. Serve them plain or with any type of sauce that suits your fancy.
One I always like.
Jamaican Shepherd’s Pie
1-1/2 pound lean ground beef
1 medium onion, chopped
1 8 oz can mushrooms
1 11 oz can corn niblets (drained)
1/2 cup jerk sauce*
4 cups mashed potatoes
1/2 cup shredded cheddar cheese
Salt & pepper to taste
Brown meat together with onions. Drain.
Stir in jerk sauce, mushrooms, drained corn, salt & pepper.
Cook 2-3 minutes.
Spoon meat mixture into 9 x 12 oven proof dish.
Top with mashed potato. Sprinkle with cheese.
Bake at 375 degrees for 20 minutes, until cheese has melted.
*This recipe used to come on the side of bottles of World Harbors Jamaican Jerk Sauce, so obviously it was the brand the recipe originally called for. And it is the brand I usually use.
I’ve done flour in the microwave, but I don’t like them nearly as much.
Oh, and you can put sliced black olives on this dish, for enchirito lovers.
Barbecue chicken
2 boneless, skinless chicken breasts
mix 1 cup Italian dressing, 1 cup Barbecue sauce, 1 tbsp Dale’s Seasoning and pour over chicken.
in crockpot on low for 6 hours. Use 2 forks to shred meat. Serve on buns.
Thanks for the info.
Responding to another response, my filling mixture includes olives. 
Texas Two Step Chicken (thanks for turning me onto this Mom!): http://www.food.com/recipe/texas-two-step-chicken-picante-4546
A nitpick but I feel the name of that dish is deceptive. They call it Texas Two-Step Chicken Picante.
I understand that there is such a thing as picante sauce and I can see it being used as an ingredient in recipes. But there already is a popular dish called chicken picante (or veal picante) that’s made with butter and lemon and capers and wine - but no tomato-based sauce. So I don’t think a company should put out a completely different type of recipe and call it chicken picante.
Seasoned ground beef.
Hispanic style:
Chopped onion and garlic
Oregano
Chile powder
Cilantro
Salt
Pepper
Water or beef stock.
Mediterranean style:
Minced onion
Garlic
Teeny bit of ginger
Turmeric
Cumin
If you have coriander seeds grind them.
Salt
Pepper
Splash of apple cider vinager
Water
There are no measurements because all this is to taste. First saute the onions until translucent. Add garlic and ginger (if called for). Add spices one by one and mix in. Should smell really good. Add cilantro (if called for).
Add beef and brown. Drain if super greasy (I use 70-30 beef and it usually is not greasy at all). Add liquid. If you are using a pound of ground beef, I’d use a half a cup of liquid. Simmer until liquid is mostly gone.
Yogurt marinated chicken.
Cup of plain yogurt.
Tumeric
Smashed garlic cloves
Lemon zest
Lemon juice
Ground coriander if you have
Dash of cayenne
Salt
Pepper.
Whip all that up together. Put in a gallon zip lock bag. Chunk up breast and put that in the bag too. Put in fridge for at least two hours (overnight is better). Before cooking, pound bag to flatten chicken. You can then fry or grill the chicken pieces.
Your described process for seasoned ground beef sounds enough like a surprise success of mine recently that I think it would work out well. I had some stew meat on hand, cut pretty small. I dumped it in a skillet with beef broth, soy sauce, and garlic powder (a lot of my non-baking cooking is by eyeball, not measurement), simmer for quite a while, bump the heat to cook the liquid off. The result was surprisingly close to the very tasty carne asada a Mexican place near me puts on their nachos. I know, soy sauce isn’t found in Mexican cooking, but my carne pseud-asada 
did come out quite good, IMO.
Wait! I should add that that’s fresh ginger in the ground beef recipe. I’ve never tried it with ground ginger.
Also, I think I’ll try Seanette’s Mexi-Asian stew!
You’re describing chicken and veal PICCATA. Not picante.
You’d have to modify to make it a stew, since I cooked off the liquid and was left with a nice moist meat concoction that would have gone nicely on nachos if I’d had chips on hand.
No, there appear to be two different recipes: piccata and picante. Admittedly, they’re similar and ingredients overlap. The distinction seems to be piccata usually has lemon as an ingredient and picante usually has capers as an ingredient.
Piccata … Picante … let’s call the whole thing off.
Chicken breasts are dry and boring. Get thighs, they’re much more flavorful.
I agree. But there seem to be a majority of people in this country who want only white meat.
Yeah, but most recipes call for breasts. Can I just substitute them pound for pound in any recipe that uses them without any adjustments to any other ingredients or procedure? Is the extra flavor worth the extra money (and the fact that, in my particular supermarket, the bulk frozen thighs are a pound less than the bulk frozen breasts)?
The thighs are a bit fattier, and are not shaped as evenly as the breasts tend to be. Dark meat also needs to cook a bit longer than white meat, in my experience, so you will want to check on the doneness before announcing that dinner is served. In fact, when roasting a whole bird, one of the problems is that the breast will be done before the legs are, and it will be overcooked by the time the legs are done.
Personally, I prefer white meat, except for smoked meat, such as smoked turkey. In that case, I prefer the dark meat to be smoked. However, the price differential is quite noticeable.
The whole breast meat fad started because skinless boneless breasts are the leanest portion of the bird, and these cuts are very easy to work with.