This is by far one of my favorite casseroles of all time. It’s easy, it feeds a crowd, and it’s got all my favorite Mexican flavors. I like to make this on Sundays, and then we have the leftovers during the week when I need to get dinner on the table fast. Like all great casseroles, it actually tastes better the next day. I think most people have a version of this dish in their rotation somewhere, this is just my version. It’s so warm and cheesy – just what you want during a busy week.
*By the way – I apologize for the lackluster photo – I was being rushed by some very hungry people who were not happy they had to wait for the food to be photographed. I’ll replace this photo with a better one the next time I make this.
Mexican Lasagna
1 pound boneless chicken breasts
8 large size flour tortillas
2 cans black beans, rinsed and drained
1 can chopped green chiles
16 ounce contained of sour cream (I use light)
1 cup salsa
1 teaspoon chili powder
1 teaspoon cumin
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese, divided
Preheat oven to 375 degrees.
Bring about 2 quarts of salted water to a boil in a large pot. Add chicken and poach until no longer pink inside (for me it’s about 10-12 minutes). Remove from water and let cool.
While chicken is cooking, mix together black beans and next 8 ingredients in a large bowl. Add 1 cup of cheddar cheese and stir well.
Shred chicken with two forks and add to black bean mixture. Stir well.
Cut tortillas into 2″ wide strips. Spray an 11×9 baking dish with cooking spray. Cover the bottom with half of the tortilla strips. Spread half of the black bean and chicken mixture over tortillas. Cover with another layer of tortillas, followed by another layer of the mixture. Sprinkle with the rest of the cheddar cheese. Bake at 375 degrees for about 40 – 45 minutes, until bubbly and the cheese has melted completely.
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Just found your website thanks to I love Publix!
Am loving looking thru your recipes and can't wait to try some!!!