January 27, 2012

Mexican Lasagne

from a coworker of Gordie's, adapted from a recipe from Monica's Aca y Alla in Dallas, TX

12 corn tortillas
16 oz. tomatillo or green salsa
16 oz. red salsa
8 oz. corn
14 oz. black beans
14 oz. Monterey Jack cheese, grated
salt and pepper
1 lb. chicken, cubed and cooked

Preheat oven to 350.

Spread green salsa in bottom of 9 x 11 casserole dish. Spread evenly 4 tortillas, ripped up, 1/3 each of the corn, beans, cheese, all of chicken, and salt and pepper. Repeat with 2 more layers of tortillas, corn, beans, and cheese. Top with red salsa and sprinkle with a bit more cheese. Bake for 45 minutes.

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