A couple of weeks ago I was given the challenge to create meals for my family of 3 using two bags of shredded chicken. The thing is I wanted to do new recipes not the same chicken casserole and so the challenge was on searching the internet for boiled shredded chicken recipes and I found this one from Food Network. It was fabulous and I just had to share. I will admit I changed cook time a little bit because I would rather all the flavors marry together more than care about it being a truly 30 minute meal with a super hot oven.
Rachael Ray's Mexican Lasagna
- 3 tablespoons extra-virgin olive oil
- 2 cups shredded boiled chicken
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 red onion, chopped
- 1 (15-ounce) can black beans, drained
- 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
- 1 can corn kernels, drained
- 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
- 2 1/2 cups shredded Cheddar or shredded pepper jack
- 2 scallions, finely chopped
Preheat the oven to 350 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 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.
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 30-40 minutes until cheese is brown and bubbly. Top with the scallions and serve.
I have to say it is fabulous and fabulously easy too! I did end up with extra chicken filling, so I froze it and paired it with yellow rice for another quick dinner a week later.