Mexican Lasagna

This is probably the only recipe that I use corn tortillas in.  They aren't my favorite, but they really work in this dish.  I feel like I'm cheating on my beloved flour tortillas though.  ;)

This is a pretty healthy recipe overall.  It was tough to resist adding a ton more cheese to it...especially when assembling the layers.  I held strong though.....freakin' good eating habits...I curse you!  If you aren't too worried about keeping things light.....add a nice thick layer of shredded cheese on top of each corn tortilla layer.  Mmmm....cheesegasm!

Shortcut note....If you're feeling a time crunch you can use a can of beans or refried beans instead of dried beans.


Mexican Lasagna

2 boneless/skinless chicken breasts
1 sweet onion, diced
2 anaheim peppers, diced
1.5 tbls diced garlic
1 cup dry small red beans
2 cups low fat/salt chicken broth
1 1/2 tbls fajita seasoning
1 tsp red pepper flakes
1/2 tsp Mrs. Dash Chipotle seasoning
1/4 tsp black pepper
1 14oz can no salt added peitite diced tomatoes
12 corn tortillas
1 cup shredded taco cheese

Rinse and soak dry red beans in water overnight.  Drain.  Transfer soaked beans to a saucepan and cover with fresh water.  Bring to a boil and cook for an hour.  Drain and set aside.

Combine the chicken, peppers, onions, garlic, broth, and all the seasoning in a sauce pan.  Simmer for 45 minutes or so, stirring occasionally.  Remove the chicken pieces and shred them with two forks.  Return the chicken to the sauce pan and simmer about 15 minutes longer.  Ladle about 1/2 cup of the cooking liquid over the cooked beans and mash them.  Stir the mashed beans into the shredded chicken.  Stir in the petite diced tomatoes.

Spread a small portion of the chicken mixture in the bottom of a 9x13 pan.  Layer 6 tortillas on top.  Spread half the chicken mixture on top of the tortillas.  Layer another 6 tortillas.  Spread out the remaining chicken mixture.  Top with shredded cheese.

Bake at 375 for 25 to 35 minutes.



A couple more pics....

It just cries out for more cheese.....cries out I tell you!  Such pretty layers though.  I do love a colorful dish.

All uncut and waiting on the nom noms.  You can pretty much use any style dish you like.  A round casserole with the pieces cut pie style would be quite pretty as well.