Tex-Mex Lasagna
One of the delicious dinners I made during hellweek.
Tex-Mex Lasagna
1 lb. chicken breasts, cooked and shredded (or cut into chunks, if you must)
2 tbs. olive oil
1 smallish yellow onion (minced or diced, as preferred)
1 red bell pepper (market pepper) (minced or diced, as preferred)
1/2 cup corn kernels, frozen or canned
2 cloves garlic, minced
1.5 tsps. ground cumin
1 tsp. chili powder or ground cayenne pepper
1 (15 oz) can black beans, rinsed and drained
1 (16 oz) can refried black beans
2 cups canned tomato sauce
1/2 cup salsa
1 (10 oz) can enchilada sauce
1/4 cup chopped fresh cilantro
10-15 corn tortillas
8 oz cheddar cheese, shredded (or more, according to preference)
6 oz Monterey Jack cheese, shredded (or more, according to preference
or substitute both cheeses with shredded mixed cheese, like the "Mexican blend"
1/4 cup black olives (optional)
sour cream to taste for topping
Preheat oven to 350 F. Grease 13X9 baking dish.
Cook chicken as preferred. Cookbook suggests boiling in water for about 10 mins.
Shred the chicken or chop it into chunks when cool.
In a large skillet on medium-high heat, heat the olive oil. Add the onion, pepper, corn, and garlic.
Saute until wilted and translucent, about 10 mins.
Add the cumin and chili powder/cayenne pepper.
Cook for 2 more mins.
Add the whole black beans and chicken.
Stir to incorporate flavors and heat through. Remove from heat and set aside.
In a medium saucepan over medium heat, mix the refried black beans, tomato sauce, salsa, enchilada sauce and fresh cilantro. Heat to a boil and remove from heat.
Place one third of the tomato sauce mixture on the bottom on the baking dish. Cover with 3-5 tortillas, depending on how complete a layer you want. (I used 5, as 3 left patches) Top the tortillas with half of the chicken mixture and then another third of the sauce. Top this with half of the cheddar cheese (or one third of mixed cheese). Lay down another layer of tortillas (3-5). Put on the rest of the chicken mixture, the rest of the sauce, and the rest of the cheddar cheese (or another third of the mxed cheese). Top with one more layer of tortillas, the rest of the cheese, and the black olives, if desired.
Bake in the oven for 20-30 minutes, uncovered. The top should be browned and bubbly. Let it rest after removing it from the oven for about 10 mins. before serving. Top with sour cream if desired.
From Lasagna: The Art of Layered Cooking (Dwayne Ridgaway).
Tex-Mex Lasagna
1 lb. chicken breasts, cooked and shredded (or cut into chunks, if you must)
2 tbs. olive oil
1 smallish yellow onion (minced or diced, as preferred)
1 red bell pepper (market pepper) (minced or diced, as preferred)
1/2 cup corn kernels, frozen or canned
2 cloves garlic, minced
1.5 tsps. ground cumin
1 tsp. chili powder or ground cayenne pepper
1 (15 oz) can black beans, rinsed and drained
1 (16 oz) can refried black beans
2 cups canned tomato sauce
1/2 cup salsa
1 (10 oz) can enchilada sauce
1/4 cup chopped fresh cilantro
10-15 corn tortillas
8 oz cheddar cheese, shredded (or more, according to preference)
6 oz Monterey Jack cheese, shredded (or more, according to preference
or substitute both cheeses with shredded mixed cheese, like the "Mexican blend"
1/4 cup black olives (optional)
sour cream to taste for topping
Preheat oven to 350 F. Grease 13X9 baking dish.
Cook chicken as preferred. Cookbook suggests boiling in water for about 10 mins.
Shred the chicken or chop it into chunks when cool.
In a large skillet on medium-high heat, heat the olive oil. Add the onion, pepper, corn, and garlic.
Saute until wilted and translucent, about 10 mins.
Add the cumin and chili powder/cayenne pepper.
Cook for 2 more mins.
Add the whole black beans and chicken.
Stir to incorporate flavors and heat through. Remove from heat and set aside.
In a medium saucepan over medium heat, mix the refried black beans, tomato sauce, salsa, enchilada sauce and fresh cilantro. Heat to a boil and remove from heat.
Place one third of the tomato sauce mixture on the bottom on the baking dish. Cover with 3-5 tortillas, depending on how complete a layer you want. (I used 5, as 3 left patches) Top the tortillas with half of the chicken mixture and then another third of the sauce. Top this with half of the cheddar cheese (or one third of mixed cheese). Lay down another layer of tortillas (3-5). Put on the rest of the chicken mixture, the rest of the sauce, and the rest of the cheddar cheese (or another third of the mxed cheese). Top with one more layer of tortillas, the rest of the cheese, and the black olives, if desired.
Bake in the oven for 20-30 minutes, uncovered. The top should be browned and bubbly. Let it rest after removing it from the oven for about 10 mins. before serving. Top with sour cream if desired.
From Lasagna: The Art of Layered Cooking (Dwayne Ridgaway).