2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Instructions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add
2 tablespoons extra-virgin olive oil - twice
around the pan. Add chicken and season with chili
powder, cumin, and red onion. Brown the meat, 5
minutes. Add taco sauce or stewed or fire roasted
tomatoes. Add black beans and corn. Heat the
mixture through, 2 to 3 minutes then season with
salt, to your taste.
Coat a shallow baking dish with remaining extra-
virgin olive oil, about 1 tablespoon oil. Cut the
tortillas in half or quarters to make them easy to
layer with. Build lasagna in layers of meat and
beans, then tortillas, then cheese. Repeat- meat,
tortilla, cheese again. Bake lasagna 12 to 15
minutes until cheese is brown and bubbly. Top with
the scallions and serve.
Originally Submitted
12/30/2010
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