Email to Kim Shook      

Easy Mexican Chicken “Lasagna”

Source of Recipe

my own


Recipe Introduction

Cheesy, gooey – just absolutely yummy. And fast, too. This is really just another one of my ‘set of ingredients and directions’ type recipes. No real measurements – just use the amounts that look good. I whipped this up the other night because everyone at work that week seemed to be having frozen Mexican meals which smelled good, but I knew tasted nasty. I stopped by the store on the way home and just threw what looked good (and quick) into my basket! There are lots of recipes out there for Mexican Lasagna, but I haven’t seen these exact ingredients in any of the others.

List of Ingredients

Corn tortillas
Pre-cooked rotisserie chicken (from the deli counter)
Enchilada sauce
Monterey Jack cheese (shredded)
Cheddar cheese (shredded)
Queso Fresco cheese (my Kroger carries this, but I have found it in Latin markets), crumbled
Seasoned black beans, canned



Recipe

Preheat the oven to 400 degrees.

Spread a little of the enchilada sauce on the bottom of a 9” x 12” baking dish. Put a double layer of tortillas on top of the sauce. Brush a little sauce over the tortillas.

Shred the chicken and mix in some enchilada sauce.

Begin to layer the chicken, cheese, and beans on top of the tortillas. Add some enchilada sauce to moisten (but you don’t want it WET). Then add another double layer of tortillas. Moisten again with the sauce. You want AT LEAST two layers of the chicken/bean/cheese mixture. Finish with a double layer of tortillas, brushed with additional sauce and topped with additional Monterey jack and cheddar cheese.

Bake 20 – 25 minutes, or until hot and bubbly.

NOTE: This makes GREAT leftovers – it microwaves very, very well!