Recipe: Mexican Lasagna

I love Mexican food – it’s probably my favourite cuisine…and since I don’t live in Texas anymore, it’s a little more difficult to find great authentic flavours here in Northern Alberta. This dish, however, packs a punch of Mexican flavour and I always go back for seconds! Let’s get cooking this Mexican lasagna.

This is an dish you can make a day or two ahead and then cook up on a busy night – it’ll feed 6-8 people (yet the leftovers are good…so if you want some for lunch the next day, use this recipe to feed 4-5).

Ingredients

• 2 lbs of chicken breast
• 3 tablespoons of olive oil
• 2 red pepper and 2 green peppers
• 3/4 red onion
• 1 jalapeño
• 2 small cans of corn
• 1 can of refried black beans
• 400g of old cheddar cheese and monterey jack cheese
• 12-14 corn tortillas
• 1 tablespoon of chili powder and cumin
• 2 tablespoons of tex-mex seasoning
• 2-3 cups of enchilada sauce
• serve with holy guacamole

First – get all of your ingredients together.

Next – cut up the chicken into little cubes. Cook on medium with 1.5 tablespoons of olive oil and the tex-mex seasoning for about 12 minutes. Set the chicken aside once cooked.

Now, time to roast the vegetables. Once you’ve got the peppers and the onion cut up into small 1/2 inch squares, you’re ready to roast them. In a big pan, add in 3/4 of a tablespoon of olive oil. Put the peppers and onions in a pan. Add 1/2 tablespoon of chili powder and cumin to the mix – let sit for about 5 minutes, then stir. Take off the heat after about 12 minutes. Now, do the same for the corn. Set both aside. I used the same pan, and just transferred the peppers and onions to a bowl…I certainly don’t have that many huge pans to work with…who does? Moreover, it’s easier to just use the same one.

Last step before we start building. Cut your corn tortillas into strips and shred your cheese.

Building time!

Grab your enchilada sauce – bonus points to you if you made your own…my recipe is awesome and works well in this dish.

Layer Order

• 1/3 of the enchilada sauce
• 1/2 the corn tortillas
• all refried black beans
• 1/2 the pepper and onion mixture
• all the chicken
• 1/2 the corn
• 1/3 of the enchilada sauce
• 1/2 the cheese mix
• rest of the corn tortillas
• 1/2 the pepper and onion mixture
• 1/2 the corn
• 1/3 of the enchilada sauce
• rest of the cheese mix

Now – either set your oven to 400 and cover with foil and cook for 30 minutes, or cover with plastic wrap and put in your fridge for a day or two. On the day you choose to cook it, set the oven to 400 and pull the dish out of the fridge (let it sit at room temperature for about 20 minutes…while the oven is pre-heating) and cook for 40-45 minutes.

Done!

I was so hungry I forgot to take a picture of a piece on my plate…bummer. Take my word for it, though, that it’s so good! Eat up with holy guacamole and some sour cream.

Enjoy.

Recipe

Print Recipe

Mexican Lasagna

Author: Ali

Servings: 8 people

I love Mexican food – it’s probably my favourite cuisine…and since I don’t live in Texas anymore, it’s a little more difficult to find great authentic flavours here in Northern Alberta. This dish, however, packs a punch of Mexican flavour and I always go back for seconds! Let’s get cooking this Mexican lasagna.

Prep Time30 minutes minutes

Cook Time30 minutes minutes

Total Time1 hour hour

CourseDinner

CuisineMexican

Ingredients

• 2 lbs of chicken breast
• 3 tablespoons of olive oil
• 2 red pepper and 2 green peppers
• 3/4 red onion
• 1 jalapeño
• 2 small cans of corn
• 1 can of refried black beans
• 400 g of old cheddar cheese and monterey jack cheese
• 12-14 corn tortillas
• 1 tablespoon of chili powder and cumin
• 2 tablespoons of tex-mex seasoning
• 2-3 cups of <a href="https://3ten.ca/recipes-chicken-enchilada-sauce/" target="_blank" rel="noopener">enchilada sauce</a>
• serve with <a href="https://3ten.ca/recipe-holy-guacamole/" target="_blank" rel="noopener">holy guacamole</a>

Instructions

• First - get all of your ingredients together.
• Next - cut up the chicken into little cubes. Cook on medium with 1.5 tablespoons of olive oil and the tex-mex seasoning for about 12 minutes. Set aside once cooked.
• Now, roast the vegetables. Cut the peppers and the onion into small 1/2 inch squares. In a big pan, add in 3/4 of a tablespoon of olive oil and the veggies. Add 1/2 tablespoon of chili powder and cumin and cook for 12 minutes.
• Repeat with the cron.
• Last step before we start building. Cut your corn tortillas into strips and shred your cheese.
• Build in this layer order:
• 1/3 of the enchilada sauce
• 1/2 the corn tortillas
• all refried black beans
• 1/2 the pepper and onion mixture
• all the chicken
• 1/2 the corn
• 1/3 of the enchilada sauce
• 1/2 the cheese mix
• rest of the corn tortillas
• 1/2 the pepper and onion mixture
• 1/2 the corn
• 1/3 of the enchilada sauce
• rest of the cheese mix
• Now bake at 400 and cover with foil and cook for 30 minutes.
• Done - eat up and enjoy.