Thursday, September 3, 2009

mexican chicken lasagna

i'm posting this recipe now, because you might really enjoy it and i don't really want to wait. needed a little something. more flavor, more spice, more something. i personally think it would be excellent with cilantro, but i live with haters people who don't like cilantro.

oh the humanity. how can you NOT like cilantro?? it could be worse. they could hate onions, peppers and tomatoes. then my life would REALLY suck.

my kids liked this and it was easy. there is only a small piece left in the either everyone was really hungry or it really was good.

here's what's so dang cool about this recipe: it can be prepared the night before... AND it can be cooked in the microwave (if the pan you prepare it in will fit in the microwave - and is not metal. that's a DUH, right? don't put metal in the microwave!!)

mexican chicken lasagna

3 cups cooked chicken, shredded or cubed
12-18 corn tortillas (depends on the size you use)
1 6 oz can tomato sauce
2 cups water
1 pkg enchilada seasoning
1 cup salsa, divided
1 cup corn, divided (or whatever is in the can you use)
2 cups shredded cheese, your choice (i used fiesta blend. it's a party cheese!!)
1 8 oz. package cream cheese
oregano (yeah, i have no idea how much. just some, ok?)

i also wanted to use 1 can black beans, drained and rinsed, divided, but i wasn't in the mood to listen to my kids bitch, so i didn't use them. however, next time, i just might use them anyway.

prepare the enchilada sauce by mixing the water, tomato sauce and enchilada seasoning packaet according to package directions (or you can use 1 28 oz can enchilada sauce).

soften cream cheese in the microwave for about 30-45 seconds. it goes without saying that you should remove it from the package and put it into a bowl, right?? mix 1 cup shredded cheese into the cream cheese, toss in some oregano. maybe like 1 tsp? ish? mix well.

we'll assemble this in a 9X13 pan (or a pan that will fit in your microwave). i sprayed the bottom with cooking spray first. dip 1/3 of the tortillas in enchilada sauce and layer them in the bottom of the pan. you may have to tear the tortillas to cover the bottom of the pan.

on top of the first layer, sprinkle half of the corn, half of the chicken, half the black beans (yanno, the ones i didn't get to use??), and half of the cream cheese mixture. i dropped the cream cheese on top using my pampered chef cookie scoop. i love finding new ways to use that overpriced little gadget. oh yeah, i almost forgot. distribute about 1/2 cup salsa on this layer, too.

dip another 1/3 of the tortillas in the enchilada sauce and arrange on top of the chicken, cheese, salsa, corn and black beans. repeat with another layer of chicken, cheese mixture, black beans, corn and salsa. top with the last layer of tortillas, pour the remaining enchilada sauce over the top of the lasagna. cover with foil and bake for 40 minutes at 350 degrees F, or until bubbling. remove foil, sprinkle with remaining cup of cheese and return to oven for about 3 minutes, or until cheese melts.

i probably would have served this with a bit of source cream if i would have had any, but i didn't... if you make this, let me know what you think.


miss independent said...

I am going to make this very soon, I have made stuff just like this before and it is yummy! I think I will do the black beans and the cilantro and top it with sour cream and avocados. I can do all that because I am single.... also because I am single I will have too many leftovers so I might need to drive some of it over to Richmond to give you ahhahah

Anonymous said...

Hey Jessie!

I am going to cook your latest recipe on Wednesday.. it sounds great!

- Marc