So when Carissa told me about the LDS Living Magazine's casserole contest my creative process began to flow - the old-fashioned way. I started thinking about all the recipes I love and how I could create one of my own. I planned several dishes by throwing around ideas with my sisters and late at night (much to my husband's chagrin) when I was supposed to be sleeping. Then I'd scrap those ideas and think again. Now to my credit there were no tears involved in this process (food doesn't make me cry usually - unless it's super yummy and then they are tears of joy) but I did eat lots of chocolate while brainstorming and planning.
And then - like that - it hit me. I had an idea! A couple months ago I posted a recipe called Mexican Lasagna, and at the time I mentioned that I really wanted to try to make a chicken version of the recipe. Well...I did. Carissa came over one day and we played with different amounts of the ingredients until we had a recipe that we liked. And it's awesome and super easy and kid friendly (always a plus in my house). We entered it in the LDS Living Magazine's casserole contest so we'll see how we do!
Mix together the chicken, black beans, sour cream, green salsa, corn, cilantro and spices. Now would be the time to taste your mix and add any additional spices you want! Want more salsa? Go for it! Add some hot sauce? Sure (just none for me!!)!
In your 9x13 pan layer 1/3 of your meat mixture, then cut up the tortillas to fit, making a single layer, then sprinkle on 1/3 of your cheese.
I layer my tortillas like this and then cut up a couple more to fit the middle. It's kinda fun - like a puzzle!
In the end you should have three complete layers (chicken, tortillas, and cheese). Bake at 350 for 20 to 25 minutes or until cheese is melted and everything is warmed through and bubbly and gooey and yummy.
Verde Chicken Mexican Lasagna
submitted by Celeste Pearson, Girls in Aprons
1 lb. chicken, cooked and shredded
1 16 oz. container sour cream
1 15 oz. can black beans, drained and rinsed
1 1/2 cups green salsa
1 1/2 cups frozen corn, thawed and drained
1 tsp garlic powder
1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 package (8 oz) shredded Mexican blend cheese
Preheat oven to 350 degrees.
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust for seasonings to your preference. Cut tortillas in half with kitchen shears.
In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. (You should have three layers total).
Bake in oven for 20 -25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.