Mexican Lasagna
Bunny has been begging me to make this Mexican Lasagna for awhile now.
She loves anything baked with tons of cheese.
Okay who doesn’t?
Add to that some sour cream.
I might see a little food dance at dinner.
With some leftover chicken in the fridge I whipped up two versions.
One vegetarian with black beans, peppers and onions (also tons of cheese) for Bunny.
And the other with chicken, black beans, peppers and onion, and cheese of course, for the carnivores.
It makes my heart sing, that I have raised foodies.
Who lend input on what arrives to the table each night.
And, that they love good food.
Well, that does get a little annoying when your child asks “what kind of cheese is this”
“It’s parmesan, why?”
“It’s not very good, it doesn’t taste like the parmesan you usually buy”.
“Well it’s domestic parmesan honey, they don’t have the really good aged Parmigiano Reggiano at our local grocery store”.
“oh” he says as he abandons his plate of fruit and cheese.
At this point I am proud that he can decipher the subtle differences in cheese.
I think.
Ingredients
- 1 27oz package of soft corn tortillas
- 1 1/2 jars 16oz salsa (I like pace picante)
- 1 cup sour cream
- 3 cups cooked chicken
- 1 16oz can black beans, rinsed and drained
- 2 packages shredded mexican cheese
- 2 tbs olive oil
- 1 red bell pepper, sliced
- 1 poblano or green bell pepper, sliced
- 1 sweet onion
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1 cup fresh cilantro
- 1 serrano chile, sliced very thin (optional)
Instructions
Heat olive oil in large skillet, add peppers and onion.
Sprinkle with salt and pepper.
Cook stirring every now and then until soft, approx. 3-5 minutes.
Add cumin, oregano, chili powder and cayenne, tossing and cook another minute. Set aside.
Wipe out skillet and set over med-high heat.
Add a few drops of olive oil and add a tortilla, cook 10-15 seconds per side, until soft and pliable.
Remove to plate and cover with clean dish towel.
Continue to add oil and tortillas until all are warmed.
Mix the salsa and sour cream together in a bowl.
In large baking dish (mine was 10" x 14") add a thin layer of the salsa cream to coat bottom.
Lay down a layer of tortillas to fill the dish, you may have to cut some for complete coverage.
Drop about 1 Tbs of salsa mixture on each one, spoon around a bit.
Scatter black beans, onion pepper mixture and chicken (if using) over tortillas.
Add a layer of cheese, then some cilantro.
Repeat to complete 3-4 layers.
Generously spoon salsa cream to top layer.
Reserve the cheese for top layer for now.
Cover with foil and bake at 375 degrees for 30 mins.
Now top with cheese and some cilantro sprigs.
Scatter serano chili if using.
Bake an additional 10 minutes, or until cheese is browned and bubbly on top.
Let sit 5 minutes.
Cut into squares to serve.
https://pamelasglutenfreerecipes.com/vegetarian/mexican-lasagna/