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LASAGNA - LO-CHICKEN - Mexican Lasagna
Nb persons: 10
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Mexican Lasagna The Chew Clinton Kelly and Carla Hall ingredients MEXICAN LASAGNA For the Green Sauce: | |
4 pounds | Tomatillos, (husked and rinsed) |
3 4 punce cans roasted green chiles | |
3 tablespoons | salt |
2 cups | white onion, (minced) |
2 tablepoons cilantro | |
Olive oil, (drizzle if needed) | |
For Assembly: | |
24 | corn tortillas |
1 | yellow onion, (sliced) |
2 | green bell peppers, (sliced) |
3 tablespoons | olive oil |
1 can | black beans, (drained) |
4 cups | jack cheese, (grated) |
3 cups | shredded rotisserie chicken, (tossed in 1 1/2 cups of the Green Sauce) |
To Garnish: | |
1 cup | cilantro, (stems removed) |
lime wedges | |
sour cream | |
guacamole | |
FRIED TORTILLA STRIPS: | |
3 | corn tortillas, (cut into 1/2-inch by 2-inch strips) |
canola oil, (to fry) | |
salt | |
Pico de Gallo: | |
1 pint | cherry tomatoes, (halved) |
1/4 | white onion, (minced) |
1/4 cup | cilantro, (leaves only/chopped) |
juice of 2 | limes |
1/2 | jalapeno, (minced) |
1 tablespoon | salt |
1 tablespoon | slive oil |
step-by-step directions
For the Green Sauce: to make the green sauce, husk and rinse the tomatillos. Combine the tomatillos, roasted chiles, white onion, cilantro and salt in a food processor, pulsing into a coarse puree. Add olive oil or water if the sauce needs to be loosened. Do this in batches if necessary.
Assembly: preheat oven to 350°.
First Layer: in a 9x13 casserole dish, spread a layer of the green sauce. Overlap six tortillas to form a layer.
Second Layer: toss the 3 cups of shredded chicken with a cup and a half of the green sauce, then spread into an even layer and cover with six more overlapping tortillas.
Third Layer: pour the drained beans over the tortillas and cover with two cups of the shredded jack cheese in an even layer and cover with six more overlapping tortillas.
Fourth Layer: in a sauté pan, heat the 3 tablespoons olive oil over medium heat, and add the yellow onion, green bell peppers, and a pinch of salt. Sauté until softened, about 6-8 minutes. Top the tortillas with the onions and peppers, and then take six more tortillas, and overlap them to cover the onions and peppers.
Fifth Layer: spread another layer of the green sauce, and then sprinkle two more cups of the jack cheese on top.
Bake at 350° for 25-30 minutes, until cheese is melted and bubbling.
Garnish with limes, chopped cilantro, sour cream, guacamole, fried tortilla strips and pico de gallo.
For the Fried Tortilla Strips: heat 1/2-inch of canola oil in a skillet, and fry the tortilla strips until golden brown. Drain on paper towel lined plate, sprinkling with salt to taste while still hot.
For the Pico de Gallo: toss the cherry tomatoes, white onion, cilantro, lime juice, jalapeno, olive oil and salt in a bowl until combined. Check seasonings and adjust if necessary.
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