Mexican Lasagna
This delicious Mexican lasagna is really good. There are a few steps to assemble this dish but well worth it. This is a really freezer friendly dish too if you choose to make a couple of them up and freeze one for a later time.
Ingredients
4 chicken breasts, cooked and chopped
2 bell peppers, chopped
2 tbsp minced garlic
2 cups prepared salsa verde
4 tomatoes, chopped
1 can black beans, drained
1 can whole olives, drained
1 dozen corn tortillas
2-3 cups shredded cheese
Condiment toppings (salsa, guacamole, chopped green onions, sour cream…)
Salt and pepper to taste
Vegetable oil
Instructions
1
Heat a large saute pan on the stove and add enough vegetable oil to lightly coat the bottom of the pan.
2
Add the cooked and chopped chicken, chopped bell peppers, minced garlic, prepared salsa verde, chopped tomatoes, black beans and the olives to the pan. Bring to a simmer while gently stirring. Simmer for 5 minutes.
3
Spray a 9x13 baking dish with vegetable oil and divide the chicken filling into three equal portions.
4
Place the first portion of the filling in the bottom of the the baking dish. Cover with four corn tortillas and spread the second portion of the filling over the the tortillas, sprinkle with half of the cheese. Create a second layer, finishing off with the cheese.
5
Bake in a preheated 350 degree oven for about 20 minutes or until the cheese is bubbling and the lasagna is heated through.
6
Serve with more salsa on the side along with guacamole, chopped green onions, and a dollop of sour cream.
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