Spicy Chicken Mexican Lasagna

http://joelens.blogspot.com/2011/10/spicy-chicken-mexican-lasagna.html

Ingredients

  • Filling
    • 1 onion, minced
    • 3 tb chili powder
    • 2 tb vegetable oil
    • 1 jalapeno, stemmed, seeded & minced (I left it out)
    • 1 tsp chipolte in adobo sauce (I left it out)
    • 3 cloves garlic, minced
    • 2 tsp ground coriander
    • 2 tsp ground cumin
    • 1 (8 oz) can tomato sauce
    • 1.5 tsp sugar
    • 1 whole rotisserie chicken, deboned & meat shredded (I just cooked some chicken breasts & shredded the meat)
    • 1 tsp fresh lime juice (I left it out)
    • 1 (15 oz) can pinto beans, drained & rinsed
    • 1 (14.5 oz) can diced tomatoes, drained
    • 1 (15 oz) can corn
  • Lasagna
    • 12 soft corn tortillas
    • 1/3 c minced cilantro + more for garnish (I left it out)
    • 1 tb fresh lime juice (left it out again)
    • salt & pepper to taste
    • 1.5 c shredded Colby Jack cheese (I used Pepper Jack since I had some for another recipe)
    • sour cream for topping

Directions

  • heat the olive oil in a large skillet.  Saute onion & garlic until softened
  • add shredded chicken & spices; toss to coat
  • add the remaining filling ingredients, plus 1/3 c cilantro, lime juice, salt, & pepper
  • simmer for 10 min to let the flavors blend; remove from heat & set aside
  • meanwhile, adjust oven rack to middle position & preheat over to 350
  • coat both sides of each tortilla with cooking spray; arrange on a baking sheet (will overlap)
  • bake in the preheated oven until soft & pliable (2-4 minutes)
  • coat a 9×13 baking dish with cooking spray
  • spread 1/3 of the filling on the bottom of the dish; layer 4 tortillas on top & sprinkle with 1/2 c cheese
  • repeat with 1/3 more filling, 4 tortillas & 1/2 c more cheese
  • spread the remaining filling over the top; cover with pieces of the 4 remaining tortillas & sprinkle with 1/2 c cheese **I think it’d be better to leave the top tortillas off- they get hard if you reheat it**
  • bake for 30-45 min, until bubbling & golden
  • let cool for 5-10 minutes before serving
  • to bake from refrigerator: bake at 350 for 30-45 min
  • to bake from freezer: allow to defrost; bake at 350 for 30-45 min

My version was… OK.  Not great, but edible.  Maybe the flavor would be better with the cilantro & peppers, but I didn’t want to take the chance of making it too spicy.  I might make it again… we’ll see

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