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Verde Chicken Mexican Lasagna
Thursday, May 03, 2012
I have one more main dish for you to try for your Cinco de Mayo party. It is a recipe that won 1st place in a "Favorite Casseroles" recipe contest. I have to agree. It is delicious.
Start with shredded chicken.
I used this green enchilada sauce. Makes this dish "pop".
1 1/2 cup is all you need.
Chop cilantro.
Add chicken, enchilada sauce, sour cream, black beans, corn and cilantro. Mix well.
Measure your seasonings.
Mix into the chicken mixture.
Taste and adjust seasonings to your preference.
Cut tortilla shells in half
Make 3 layers of chicken mixture, flour tortillas and cheese.
Add a little extra cheese to the top layer.
Decorate with a little chopped cilantro.
Cook for about 25 minutes until nice and bubbly.
Look at all that good stuff. They taste absolutely delicious.
A dish every amigo will enjoy.
*Girls in Aprons; Celeste Pearson
1 pound chicken, cooked and sheredded
1 16-ounce container sour cream
1 15-ounce can black beanse, drained and rinsed
1 1/2 cups green salsa
1 1/2 cups frozen corn, thawed and drained
1 tsp garlic powder
1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/3 cup chopped cilantro
12 soft taco-size flour tortillas
1 8-ounce package shredded mexican blend cheese
Preheat oven to 350 degrees
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas i half with kitchen shears.
In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, and shreded cheest two more times. There should be three layers total.
Bake in oven for 20-25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro. Buen Provecho!
I just have to ask: Will you please be my personal chef?