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Mexican Lasagna Bake

a one-pot, easy weeknight family favorite
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Prep Time 30 minutes
Cook Time 30 minutes
Servings 8

Equipment

  • 1 large stove-to-oven pan

Ingredients
  

  • olive oil
  • 1 large chicken breast, cooked and shredded (or rotisserie chicken)
  • 3 fresh red peppers, chopped
  • 1 large sweet onion, chopped
  • 6-8 small tomatillos, peeled, rinsed, and chopped
  • 1 pack low sodium taco seasoning
  • 1 clove garlic chopped (or 1 T prechopped garlic)
  • 8 ounce frozen sweet corn (or fresh cut off the cob)
  • 1 can black beans, drained and rinsed
  • 1 cup white or brown rice, cooked
  • 8 ounces mild cheddar cheese shredded (or any preferred shredded cheeses)
  • 1 pack burrito-sized flour tortillas
  • salt & pepper

Instructions
 

  • Preheat oven to 350
  • Preheat pan with olive oil to medium-high heat. Sear chicken and cook through. Set aside. Once cooled, shred with a fork.
  • In the same pan, add a little more olive oil and chopped peppers, onions, tomatillos, and garlic. Cook over medium heat until veggies are soft and releasing their liquid.
  • Add taco seasoning, corn, black beans, and cooked rice. Cook for an additional 2-5 minutes, stirring occasionally.
  • Put veggies in a bowl and mix with shredded chicken.
  • In the same pan, add a layer of cheddar cheese (about 1/4 cup.) Place a tortilla on the cheese. (add additional pieces of tortillas along the side of the pan to create a "crust", if desired.)
  • Add 1/3 of the veggie/chicken/bean filling and top with 1/4 cup of cheese and another tortilla. Repeat this process until all of the filling is used.
  • Top last layer with 1/4 cup of cheese and one final tortilla. Transfer pan to oven and bake for 20-30 minutes until lasagna is bubbly and starting to brown.
  • Remove pan from oven. (I like to keep a hot pad on the handle while it's cooling, so I don't forget it's hot!) Let the lasagna cool for about 10 minutes. Turn out onto a large platter, plate, or cutting board. Garnish and serve with your favorite Mexican toppings - salsa, fresh tomatoes, avocado, cilantro, green onions, chives, romaine lettuce, sour cream, queso, guacamole, lime, etc. Refrigerates and reheats well for leftovers.