Thursday, July 5, 2012

Mexican Chicken Lasagna

We. Loved. This. Meal. It was originally called a “casserole”, but for those of you who know my hubbs, that word just doesn’t fly in our house! It really doesn’t seem like a casserole either, there is too much order to it. This has tortillas in place of noodles, chicken in place of beef, and mexican flavor in place of italian! It is a perfect way to bring in the fall season...I have to avoid the oven so much during the summer that by the time temperatures are starting to dip A LITTLE, I have dozens of recipes ready to pop in that hot oven! This will be a first this fall, and a long awaited one.

Mexican Chicken Lasagna
Printable Version

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green enchilada sauce
1 ½ cups frozen corn, thawed and drained
2 teaspoons garlic powder
1½ teaspoons cumin
2 teaspoons chili powder
2 teaspoons salt
1/2 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
3 cups shredded cheese

Preheat oven to 350 degrees.
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1 cup of shredded cheese. Repeat with chicken mixture, tortillas, and shredded cheese two more times. There should be three layers total.
Bake in oven for 30 minutes or until cheese is bubbly and warmed through. Serve with sour cream, guacamole, and additional chopped cilantro.

Recipe from
Serves 9-12

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