MEXICAN LASAGNA SUIZA
Cheesy chicken enchiladas get a makeover in this quick and easy lasagna. Tomatillos mix with two cheeses, crema and layers of tortillas to create a golden, bubbly weeknight dinner.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat broiler to high with rack at center oven.
- Gather your ingredients.
- Halve, peel and chop onion, seed and chop jalapeno peppers and crush and chop garlic.
- In a large skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Add onions, jalapenos, garlic, cumin, salt and pepper. Stir a few minutes to soften, then add 1/2 cup water and let it absorb. Add tomatillos, chop a small handful of cilantro and add, then stir in juice of 1 lime, agave or honey and stock.
- Remove the skin and bones from chicken, pull meat or chop into small pieces and add to sauce.
- Char the tortillas to blister and soften over open burners or in a dry stainless or cast-iron skillet on electric stovetop over high heat.
- In a bowl, stir up the crema with juice of 1 lime and shredded cheeses.
- Assemble lasagna in 8-by-8, 9-by-9 or 9-by-13 casserole (a 9-by-13 will be tighter and cook faster because the layers will be more spread out). Spray the casserole, then add some tortillas, half the chicken and sauce, tortillas, half the cream and cheese, tortillas, half the chicken and sauce, tortillas, half the cream and cheese. Place in oven and broil until brown and bubbly.
- Meanwhile, peel red onion and thinly slice on mandoline or by hand. Toast some pepitas in small skillet. Chop more cilantro.
- Top lasagna with toasted seeds, red onions and cilantro. Cut into 4 portions to serve.
- Fill a rocks glass with ice. Add all ingredients to a shaker with ice. Shake with ice and strain into rocks glass. Garnish with a lime wheel.
RACHAEL RAY'S MEXICAN LASAGNA
Rachael must love her Mexican lasagna because she has several versions. I found this highly-rated recipe on the Food Network. This is broken into simple steps. The spinach flavored tortillas really make this something special. If you like spicy foods, be adventurous and try Jalapeno Cheddar tortillas. *NOTE* If you plan to have leftovers, the reviewers recommend serving the tortillas on the side and not layering with them. The tortillas get will be soggy after sitting in the refrigerator. Doing that makes assembly a snap! :)
Provided by Kats Mom
Categories One Dish Meal
Time 30m
Yield 1 pan, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- TO COOK THE FILLING: Preheat a large skillet over medium high heat.
- Add 2 tablespoons extra-virgin olive oil - twice around the pan.
- Add chicken and season with chili powder, cumin, and red onion.
- Brown the meat, 5 minutes.
- Add taco sauce or stewed or fire roasted tomatoes.
- Add black beans and corn.
- Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
- ASSEMBLE LASAGNA: Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil.
- Cut the tortillas in half or quarters to make them easy to layer with.
- Build lasagna in layers of meat and beans, then tortillas, then cheese.
- Repeat: meat, tortilla, cheese again.
- Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
- Top with the scallions.
- *NOTE* - I omit the last step and offer the chopped scallions, chopped tomatoes, salsa and sour cream on the side as additional toppings.
Nutrition Facts : Calories 866.9, Fat 41.3, SaturatedFat 17.9, Cholesterol 219.4, Sodium 1295.6, Carbohydrate 49.8, Fiber 10.3, Sugar 5.4, Protein 76.2
MEXICAN LASAGNA BY RACHEL RAY
Steps:
- Preheat the oven to 425 degrees F. Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
- Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again.
- Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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