Wednesday, September 8, 2010

Mexican Lasagna

We tried something new Monday and developed a new little recipe based on some inspiration from a new cookbook. I love cookbooks with pictures. :)

Mexican Lasagna
2 boneless, skinless chicken breasts, cubed
1 can of black beans, drained
1 cup of frozen corn
1 cup of salsa and 1/4 cup reserved for top of casserole
4 burrito sized tortilla shells
1 tablespoon of fresh cilantro
Shredded Cheese

Saute the chicken until there is no pink showing.
Add black beans and corn and saute for 3-4 minutes.
Add salsa and cilantro to mix and cook for 3 minutes

In a oven safe casserole dish, place one tortilla shell on the bottom
Top with chicken mixture and a handful of cheddar cheese
Layer another tortilla on top of cheese and repeat with chicken mixture and cheese until you have used up all the chicken mixture.

Add some salsa and cheese to the top and bake at 350 for about 5 -10 minutes until the cheese is nice and melty. :)

Sorry the picture is not so great. It was extremely hard to cut and pull this out of our oven dish neatly. But I liked using the round dish because the chicken mixture didn't move and shift as it could of in a square baking dish. If only they may rectangular tortilla shells. It was very yummy, tacos in a casserole!

Happy Eating!

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