Does this look delicious? Oh man, it is! This is one of my most requested recipes. My Mexican Lasagna is incredible!

 It's layers of black beans, chicken, bell peppers,
 salsa and cumin with cheese and corn tortillas.

 

Mexican Lasagna

1 package soft yellow corn tortillas (you will not use them all)

1 tablespoon canola oil

1 very large yellow onion

2 teaspoons ground cumin

1 ½ teaspoons cumin seed

1 green bell pepper

1 red bell pepper

1 can seasoned black beans, drained

4 cups chopped skinless rotisserie chicken (1 whole chicken or 2 if just use breast meat)

2 ¾ cups chunky salsa or picante sauce (that’s more than a regular size jar, so buy a big jar or two regular ones)

Dash of garlic salt

 ½ cup cilantro (optional)

3 1/2- 4 cups of shredded cheddar, Monterey Jack cheese blend (or Mexican- cheese blend)

Preheat oven to 400 degrees.

Note: This calls for 4 cups of rotisserie chicken, which is the whole chicken. If you don’t like dark meat and want only white, you will need to buy two chickens and just use the breast off both.  

This makes a large batch (13” x 9” pan), but the recipe can easily be halved. This is an economical dish when entertaining and absolutely delicious. This lasagna explodes with flavor.  

Helpful hint: If you’re watching your weight, you can use less cheese in this dish by skipping the middle layer of cheese.  This has such powerful flavors, you really won’t miss it too much (and if you don’t try it that way, you won’t even know what you’re missing).

Directions:

Put onion through a food processor and chop bell peppers and set aside.

If you plan to use cilantro, gather the leaves in a bunch and cut off stems at the base of where the leaves start. Chop the leaves and set aside.

Chop your chicken and set aside.

In a large skillet, heat oil over medium heat. When oil is hot, add onion, cumin powder and cumin seed and cook 6 minutes.  Then add chopped bell peppers and cook 2 minutes. Stir in beans, chicken, salsa, dash of garlic salt and cook 2 minutes.  If you plan to add cilantro, stir it in now. Turn off heat and let mixture rest.

Spray a 13” x 9" pan with cooking spray. Line the bottom with corn tortillas, overlapping in spots so that the bottom is covered. I tear tortillas into desired sizes to make them fit. You will not use the entire package, you just want enough to make layers.

Take half your chicken mixture and spread it evenly over the first layer of tortillas.  Top that mixture with about 40 percent of your cheese. You want a little extra cheese on top. Then repeat and make another layer or tortillas over the mixture. Make sure it’s all covered, even if you overlap tortillas. Then top that with the rest of the chicken mixture. Cover chicken with remaining cheese.

Bake for 15-20 minutes or until cheese bubbles. Slice and serve. I hope you enjoy this; I absolutely love it.

Another option is to make the filling and serve it over rice (completely omitting the cheese), or grill it with minimal cheese in a yellow corn tortilla making a quesadilla. Other than the cheese, there is not a lot of fat in this dish because I always use skinless chicken.

I’ve also used the filling and mixed it with quinoa to make a lower fat version for lunch.

Sliced, black Spanish olives are also nice on this dish. 

I love just about any version of this.
As always, if you try this and like it, please share or leave a comment. Have a wonderful, delicious day!