20 Sep Mexican Lasagna With Chicken
|Serves 4 to 6|
8 corn tortillas
|Preheat oven to 350°F. |
In a large skillet over medium heat, add olive oil and then sauté the garlic and onions for several minutes. Stir in the tomatoes, chilies, beans, cumin, and chili powder. Allow all these ingredients to simmer (occasionally stirring) for approximately 20 to 25 minutes.
Remove the breast from a rotisserie baked chicken found at your local supermarket. Take off the skin and cut the chicken into chunks. Now, in a 13 x 9 x 2-inch baking pan, spread a thin layer of the bean mixture, top with some chicken, and finish topping with cheese. Cover this layer with 4 tortillas, more beans, chicken, and a cheese topping. Repeat this entire process to make one more layer. After the final topping of cheese, sprinkle sliced olives to taste. Cover the baking pan with foil.
When cooking, the pan should be placed on a center rack in the oven. Cook for 30 to 35 minutes.
Cut this Mexican lasagna and serve.
• This dish is marvelous with no meat, too.