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Border Chicken Bake Shared by miss recipes
There’s no need to be intimidated by this Mexican-inspired lasagna.
Simply alternate layers of corn tortillas with black beans, corn,
chicken, cheese and sauce. If you forget something, no worries, just
add it in the next layer. For an easy vegetarian substitution, use
roasted cubes of sweet potatoes instead of
chicken.
ingredients
- 3 cups (24 ounces) enchilada sauce
- 18 corn tortillas (6-inch), cut in half
- 1 1/2 cups frozen corn kernels
- 1 1/2 cups canned black beans, drained and rinsed
- 4 cups shredded plain rotisserie chicken, skin and bones discarded
- 4 cups shredded cheddar or pepper jack cheese
- 2 medium scallions, chopped
- Sour cream, for serving
directions
- Preheat the oven to 350 degrees F. Grease a 9 x 13-inch casserole pan.
- Pour 1/2 cup enchilada sauce onto the bottom of the prepared pan. Spread around with the back of the spoon.
- Arrange about a
quarter of the tortilla halves on top of the sauce.
- Sprinkle 1/2 cup
corn, 1/2 cup beans, 1 cup chicken, 1 cup cheese and 1/2 cup sauce top
of the tortillas.
- Top with another layer of tortillas, and repeat
layering with the same ingredients and tortillas 2 more times.
- After the
last layer of tortillas is placed, top with the remaining 1 cup chicken
and 1 cup enchilada sauce. Sprinkle the remaining 1 cup cheese on top.
- Bake covered in the
oven until hot and the cheese is melted, about 30 minutes.
- Uncover and
bake for another 10 minutes. Sprinkle chopped scallions on top and serve
with sour cream.
Tip: Rinsing canned beans can reduce their sodium by as much as 40%.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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