Thursday Nite Dinner: Mexican Lasagna
In Recipes on March 5th, 2009 | 310 views
Stovetop Mexican Lasagna
1 tbsp organic butter or unrefined coconut oil
1/3 cup chopped onions
1 can (10 oz) red enchilada sauce
2 tsp ground cumin
1 can (12.5 oz) chunk organic chicken breast, drained
1 cup organic corn
4 organic flour tortillas, burrito size
2 cups shredded raw organic cheddar cheese
1 can chopped green chiles
1/3 cup chopped onions
1 can (10 oz) red enchilada sauce
2 tsp ground cumin
1 can (12.5 oz) chunk organic chicken breast, drained
1 cup organic corn
4 organic flour tortillas, burrito size
2 cups shredded raw organic cheddar cheese
1 can chopped green chiles
Directions:
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to onion. Stir in cumin, corn, and chicken. Reduce heat to medium-low; simmer uncovered 5 minutes.
Lightly grease 10-inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with 1 cup cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with remaining cheese; top with green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top.
Cover skillet; cook over low heat 18 to 20 minutes or until thoroughly heated. Remove from heat; let stand 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream if desired.
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