Thursday, March 24, 2011

Recipe: Mexican Lasagna

Neither Cameron nor I care a ton for traditional lasagna, so this Mexican version is right up our alley. And since we're in New Mexico, I thought I'd share with you with wonderful readers (Hi dad! Hi Laura!) Hope you enjoy!

Mexican Lasagna- thought up in the recesses of my mind...

3 cooked Chicken breast, shredded
Corn chips
1 c. Sour Cream
1 can Green Enchilada Sauce
Half an onion, sliced
1 Yellow bell pepper, sliced
1 c. Cilantro
2 small cans of Green Chilies, chopped
1 can black beans, drained & rinsed
2 c. Cheddar cheese (or whatever kind)

1. Preheat the oven to 375, & grease a 9x13” baking dish

2. Cook onion and peppers until just softened. Take off heat and throw in Cilantro

3. In a bowl, mix sour cream and Enchilada sauce until combined

4. Start building the lasagna: chips, veggies, chicken (then sprinkle with salt, pepper and cumin), sour cream sauce, chilies, beans, cheese, and repeat.

5. Bake for 20-30 minutes, until its bubbling and the cheese has slightly browned.

** A couple thoughts:

- This is such a forgiving, easy recipe. You can add whatever vegetables you like. Some that I have added in the past includes corn, zucchini, tomatoes, leeks, asparagus.

- Also, you can make your own corn chips if you like by baking some cut up tortillas (with olive oil, salt, pepper, garlic powder, cumin, red pepper if you like a little heat) 375, until golden.

- If you're from New Mexico you do not have to used canned anything, but rather fresh, amazing chilies and green enchilada sauce. Anyone from New Mexico: Where can I find this? I've heard rumors.

Now, go sit on the porch with a nice cold, Mexican coke (in the glass bottle) or Negro Modelo in hand. Enjoy.

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