WEEKDAYS 1e|12c|p

Mexican Lasagna

Carla Hall, Clinton Kelly
Servings: 8-10
1 to 2 hr

Get caliente in the kitchen with this stick-to-your-ribs, man-sized Mexican lasagna!

  • Ingredients
  • step-by-step directions
Mexican Lasagna
  • For the Green Sauce:
  • 4 pounds Tomatillos (husked and rinsed)
  • 3 4 punce cans roasted green chiles
  • 3 tablespoons salt
  • 2 cups white onion (minced)
  • 2 tablepoons cilantro
  • Olive oil (drizzle if needed)
  • For Assembly:
  • 24 corn tortillas
  • 1 yellow onion (sliced)
  • 2 green bell peppers (sliced)
  • 3 tablespoons olive oil
  • 1 can black beans (drained)
  • 4 cups jack cheese (grated)
  • 3 cups shredded rotisserie chicken (tossed in 1 1/2 cups of the Green Sauce)
  • To Garnish:
  • 1 cup cilantro (stems removed)
  • lime wedges
  • sour cream
  • guacamole
Fried Tortilla Strips:
  • 3 corn tortillas (cut into 1/2-inch by 2-inch strips)
  • canola oil (to fry)
  • salt
  • Pico de Gallo:
  • 1 pint cherry tomatoes (halved)
  • 1/4 white onion (minced)
  • 1/4 cup cilantro (leaves only/chopped)
  • juice of 2 limes
  • 1/2 jalapeno (minced)
  • 1 tablespoon salt
  • 1 tablespoon slive oil
  • For the Green Sauce: to make the green sauce, husk and rinse the tomatillos. Combine the tomatillos, roasted chiles, white onion, cilantro and salt in a food processor, pulsing into a coarse puree. Add olive oil or water if the sauce needs to be loosened. Do this in batches if necessary.
  • Assembly: preheat oven to 350°.
  • First Layer: in a 9x13 casserole dish, spread a layer of the green sauce. Overlap six tortillas to form a layer.
  • Second Layer: toss the 3 cups of shredded chicken with a cup and a half of the green sauce, then spread into an even layer and cover with six more overlapping tortillas.
  • Third Layer: pour the drained beans over the tortillas and cover with two cups of the shredded jack cheese in an even layer and cover with six more overlapping tortillas.
  • Fourth Layer: in a sauté pan, heat the 3 tablespoons olive oil over medium heat, and add the yellow onion, green bell peppers, and a pinch of salt. Sauté until softened, about 6-8 minutes. Top the tortillas with the onions and peppers, and then take six more tortillas, and overlap them to cover the onions and peppers.
  • Fifth Layer: spread another layer of the green sauce, and then sprinkle two more cups of the jack cheese on top.
  • Bake at 350° for 25-30 minutes, until cheese is melted and bubbling.
  • Garnish with limes, chopped cilantro, sour cream, guacamole, fried tortilla strips and pico de gallo.
  • For the Fried Tortilla Strips: heat 1/2-inch of canola oil in a skillet, and fry the tortilla strips until golden brown. Drain on paper towel lined plate, sprinkling with salt to taste while still hot.
  • For the Pico de Gallo: toss the cherry tomatoes, white onion, cilantro, lime juice, jalapeno, olive oil and salt in a bowl until combined. Check seasonings and adjust if necessary.
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