Thursday, August 27, 2009

Mexican Chicken Lasagna

Serves 4 adults

  • 1 large chicken breast cut into small cubes
  • 1 can of black or pinto beans (I used pintos)
  • 5-6 soft taco sized tortillas
  • 1 can of enchilada sauce
  • 1-1.5 cups shredded Mexican blend cheese
  • 1 small onion diced
  • 2-3 cloves of garlic minced
  • 1 tsp cumin
  • 1 Tbs taco seasoning
  • 2 Tbs vegetable oil
  • 1 man to do the dishes afterward
  1. Heat the beans (plus the liquid from the can) over medium heat. Stir in the cumin and let gently simmer while the chicken is cooking. When the chicken is almost done, mash with a potato masher to desired consistency.
  2. In another pan, heat your vegetable oil over medium to medium-high heat. Add the onion and the garlic and saute until the onion is soft and translucent. Add the chicken and taco seasoning and cook until the chicken is done.
  3. In an 8x8 in. casserole dish begin layering your lasagna. Pour in a small amount of enchilada sauce, then a tortilla, a scoop of beans, scoop of chicken, sprinkle of cheese and a little more sauce on top of that. Repeat until your chicken and beans are used up. Top final layer with another tortilla, the remaining sauce and the remaining cheese. Bake at 350 degrees for 20 minutes or until the cheese has melted and your lasagna looks bubbly.