Thursday, June 30, 2011

Mexican Lasagna

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I decided to try and whip up something new yesterday for dinner with stuff I already had on hand. I also knew it was the last chance to use the oven for gets really hot here and I almost never use the oven during the summer.

a little over a cup of pre-baked chicken cut into chunks (I used the leftovers of a roasted chicken)
12 or so corn tortillas, cut in half
a little over a half of a cup of fresh or frozen corn (we had some frozen from the farmers market)
1 1/2 cups cooked beans (we used our recipe for salad beans)
1 1/2 cups refried beans
about 2 cups cheddar cheese, grated
10 oz or so enchilada sauce

Preheat oven to 375 degrees. In a bowl mix chicken, corn, beans, refried beans, and about one ounce of enchilada sauce. In a round baking dish place 6 half pieces of corn tortilla covering the bottom and spoon enchilada sauce over them. Then spread half of the chicken/corn/bean mixture, and cover with cheese. Layer more corn tortillas with enchilada sauce over them. Then place the remaining chicken/corn/bean mixture on top and cover with more tortillas and enchilada sauce. Cover with cheese, I like to crack some salt and pepper over the top and bake for 25 minutes. Set oven to broil and cook for 3-5 more minutes. Serves 2 adults and one toddler. :) We loved it..the little guy could not get enough.

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