Chicken Enchilada Lasagna
Recipe by: Rita Rodriquez, Two Hot Tamales
1-2 Poblano peppers, roasted and chopped (or can use green bell peppers)*
1-3 cloves of garlic, minced
1 Medium onion, diced
1 tsp Chili Powder
¼ tsp smoked paprika
¼ tsp cumin
1 Can diced tomatoes (Rotel 10 oz.)
2 Cans of tomato sauce (7 3/4 oz)
1 Can corn
1 Can of black beans, rinsed
3 Cups of shredded cooked chicken
1 Package of corn tortillas
4 Cups shredded cheese
Roasting Poblano peppers: Place peppers in bottom broiler of oven (or on a gas stovetop to char on open flame) and allow to char on all sides, Place in a sealed plastic bag and allow to sweat for 5 minutes. Remove blackened outer layer and seeds and dice.
Making meat sauce filling: Add a little Olive Oil to large pan and saute the garlic first, then add the onions and peppers. Cook until the onions are translucent. Add the diced tomato and tomato sauce and simmer until sauce has a medium thickness. Add the black beans and corn. Gradually add the shredded chicken and allow to simmer. Salt and pepper to taste.
Layering the casserole: Grease a 9 x 11 baking dish. Place a layer of corn tortillas on bottom, then spread about 1/3 of meat mixture and top with cheese.
Repeat laying 1-2 more times (tortillas, meat sauce, cheese). Cover pan with foil and bake in a 350 Degree oven for about 30 minutes. Remove from oven and allow to cool for 5 minutes before cutting.
Garnish Options: Top with a dollop of sour cream and accent with a sprig of cilantro or black olives for garnish.