Tuesday, February 28, 2012
When I first came up with this, I made it three times in one week. For the same people. Yes. It is that good! I played with it each time that week, but the first way was definitely the best. I can describe this lasagna on and on...like how cool it is to make it with flour tortilla instead of lasagna noodles, or how delicious that top layer of tortilla is because it gets crispy and crunchy in the oven, or how refreshing the sour cream is when drizzled on top...or you can just make it and discover your own list of favorites!
-6 8 inch flour tortillas, cut in half
-2 tablespoons olive oil
-1 large onion, finely chopped
-1 bell pepper any color, finely chopped (or 1 cup frozen mixed bell pepper medley)
-1 whole chicken, cooked, meat removed from skin and bones then shredded (I buy a rotisserie chicken and shred it myself)
-4 cups salsa
-1 cup fresh cilantro, finely chopped
-14 ounce can black beans
-1 cup corn
-1 1/2 tablespoons taco seasoning
-1 tablespoon cumin seeds
-1 tablespoon dried coriander
-salt and pepper
-16 ounces sour cream
-3 cups shredded cheese
-1 cup diced green onions
-Heat oil in a pot and add onions and bell peppers. Cook for 5 minutes. Mix in shredded chicken, 2 cups salsa, cilantro, black beans, corn, taco seasoning, cumin seeds, coriander salt and pepper.
-Spray a 9x13 baking dish with non-stick spray. Spread a thin layer of salsa and place 4 tortilla halves to create a layer of bread along the bottom. Spread 1 cup salsa on top of bread, then spread 1 cup sour cream. It will look messy, but don't worry. Add 1/2 of chicken mixture over sour cream. Sprinkle with 1 cup of cheese. Repeat layers (tortilla, salsa, sour cream, chicken mixture, cheese) 1 more time and end with a layer of tortilla bread. Do not put salsa on top layer.
-Sprinkle cheese on top layer of tortilla and bake in the oven for 20-25 minutes or until the top layer has browned. Remove from oven and drizzle with sour cream then sprinkle with diced green onions.
-Slice and serve