Verde Chicken Mexican Lasagna
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 � cups green salsa
1 � cups frozen corn, thawed and drained
1 teaspoon garlic powder
� teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheeseRecipe
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 in half with kitchen shears.
In a 9�13
dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread
evenly. Place one layer of cut tortillas (about 4 tortillas) on
chicken mixture to cover. Top with 1/3 of the amount of shredded
cheese. Repeat with chicken mixture, tortillas, shredded cheese
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.
|
|
member logon
