Wednesday, June 12, 2013

Mexican Lasagna

I bake this is a 13 x 9 inch pan and Jess can eat it all

Grease your pan and preheat the oven to 350F degrees

6 large flour tortillas
2 1/2 cups grated sharp cheddar or a Mexican blend of cheeses (the ½  cup sprinkles on top)
2 cups roasted chicken breast meat diced or 2 cups tenderized steak diced (or you can mix it, Jess likes it mixed)
1 can tomato sauce
1 teaspoon of chili powder (plus extra to go on the meat, follow directions)
1/2 teaspoon of minced garlic 
1 Tablespoon
1 teaspoon cumin (plus extra to go on the meat, follow directions)
1 teaspoon of Worcestershire sauce
½ cup chopped sautéed onion -
½ cup chopped chile peppers
1 cup drained black beans
1 cup of good jarred or canned chili con queso

The first thing I do is prepare the meat. I roast my own chicken breast – two large ones. I spray them with cooking spray and spice them up with a sprinkling of cumin and chili powder. Once they are roasted and cooled, I chop them up and sprinkle with just a bit of sea salt.
If you are doing beef as well – I chop the tenderized beef steak and then brown them in a skillet with a ½ teaspoon of cumin and a ½ teaspoon of chili powder. I usually gauge it by using 4 tenderized steaks about the size of my hand. By the time they shrink during cooking, it’s about the right amount.
If you are mixing the meats – I usually do the whole amounts then save what’s left over for other dishes.
Prepare your sauce: In a small saucepan combine the tomato sauce, 1 teaspoon of chili powder, 1 teaspoon of cum, ½ teaspoon of minced garlic and 1 Tablespoon of honey and 1 teaspoon of Worcestershire sauce. Stir this mixture over low heat until blended and warm.

Put a tablespoon or two of the sauce on the bottom of the pan and then begin layering. You will probably have to cut the tortillas to fit. Layer it in this order – tortillas, a spreading of queso , meat, onions and peppers, black beans, cheese, then cover with light layer of enchilada sauce. Repeat this – beginning with tortillas and ending with cheese until your dish is full.
Bake at 350F degrees until the cheese melts and its warm through – about a half hour.

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