Wednesday, April 20, 2016

Easy Mexican Lasagna

The chicken filling for this recipe is made in a crockpot, but the dish is finished in the oven.

Ingredients for chicken filling:
1 to 1 1/2 pounds boneless skinless chicken breast, (frozen is okay)
1 cup salsa
I can black beans, drained and rinsed
1 can corn, drained
1/4 cup water
I medium onion, chopped
1 chicken bouillon cube, crushed
1 tsp dried minced garlic
2-4 tsp chilli powder, or even more, depending on how much heat you like)
1-2 tsp cumin
1 tsp smoked paprika
Black pepper to taste

Other ingredients:
flour tortillas ( any size will work, you will just need more if you choose a small size)
2 cups shredded sharp cheddar cheese (or substitute cheese if your choice)

Combine all filling ingredients in crockpot.  For frozen breasts, cook 5 to 6 hours on high, or until you can easily shred the chicken.  (It will require less time for thawed chicken.). If the mixture seems too wet, keep heating on high for another 30 minutes or so.  Reduce crockpot to low and keep filling warm until ready to assemble casserole.

To complete dish:
Spray 9x13 pan with cooking spray. Line with a layer of flower tortillas, ripping them as needed, to fit. It's not neccesary to have every single inch of the bottom covered.  Cover tortillas with half of the chicken mixture and sprinkle with one cup of cheese.  Repeat tortilla and chicken layers once more.    Cover with another layer of tortillas and sprinkle with remaining cheese.  Cover pan tightly with aluminum foil and bake at 350 for 20 minutes.

Let sit for a minute or two and cut into squares to serve.  Garnish with sour cream, lettuce and diced tomatoes.  Serves 6 to 8.

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