Wednesday, August 18, 2010

Mexican Lasagna!

I've been making this dish for a few years now, and Mark and I really love it.  I first came across this recipe in the Everyday with Rachael Ray magazine, but every time I make it I do something a little different.  When I use a recipe that I like, I usually make the recipe twice and then it is in my memory for good...and that is when I improvise and it becomes more fun!  The best part about this dish is that you can add whatever you are craving.  You could even throw in leftover veggies from the night before.  This was the first time that I put a red bell pepper and used fresh corn off the cob, and that made it more of a sweet dish, which was really pleasant.  Next time I think I'll add some taco spices to make it more savory.

Mexican Lasagna
1 rotisserie chicken ( ground chicken, or ground turkey)-I've used them all and they are all good!
1 cup sour cream
1 red bell pepper (diced up small)
6-7oz.  jar of diced chillies or jalapenos
1 cup salsa
1 can black olives (cut a few times)
3 ears of corn (cooked then using a knife cut along the edge to release kernels)
      (or 2 cups frozen corn)
1 family sized bag of sharp cheddar cheese
10 burrito sized flour (or corn) tortillas (cut into 6 triangles)

Preheat oven to 375.
If you don't use rotisserie chicken, make sure to cook whatever you use thoroughly.  Mix all the ingredients (except cheese and tortillas) in a large bowl.  Layer a 9x13 inch baking dish with enough pieces of tortillas cover the bottom, layer the top of that with some cheddar cheese, then the chicken mixture.  Repeat until you are out of ingredients (like you are making a traditional lasagna).  Make sure the top layer is just the tortillas with the rest of the cheese!!!

Bake for 25-30 minutes (all the ingredients are already cooked, so you just want to marry all the ingredients together).  Make sure the cheese is not browning, because it will lose all it's flavor.  When in doubt put tinfoil on top so it doesn't burn.

My friend Liz works at a summer camp all summer, so as her welcome home dinner I made this!  She loved it!  We had our traditional red wine, while Mark had a Margarita.  We serve it with avocado and salsa!  

This dish is quick, and fun to make!  And there is always leftovers, so last night I took the night off from cooking.

godere messicano questa notte!

Mary Proulx

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