Mexican Lasagne Recipe

Name: Mexican Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-6 poblano chiles; 1 can black beans; 16 oz Frontera tomatillo salsa; 1/4 c cilantro, chopped; 3 garlic cloves, minced; 1/2 lb spinach; 1/4 c raisins (snack box); 2 T olive oil; s&p; 4 c shredded chicken; 1 c heavy cream; 2 t dried epazote; 8 oz colby, cheddar crumbles; 8 corn tortillas, halved; Pam

Servings: persons

4-6 poblano chiles
1 can black beans
16 oz Frontera tomatillo salsa
1/4 c cilantro, chopped
3 garlic cloves, minced
1/2 lb spinach
1/4 c raisins (snack box)
2 T olive oil
s&p
4 c shredded chicken
1 c heavy cream
2 t dried epazote
8 oz colby, cheddar crumbles
8 corn tortillas, halved
Pam

1
Roast and peel chiles. Dice and combine with black beans.
2
Combine tomatillo salsa, cilantro and chopped garlic. Set aside.
3
Preheat oven to 350* Put half of spinach in 2 qt casserole dish; drizzle with 1 T oil. Cook about 5 minutes, until it collapses. Repeat with rest of spinach. Add raisins; season with s&p Set aside.
4
Simmer cream and epazote for 10 minutes. Strain into 1-cup measure, pressing on solids.
5
Spray tortillas with Pam; bake in 400* oven 5 min/side.
6
ASSEMBLY:
7
Preheat oven to 350* Spread 1/4 c tomatillo sauce in bottom of casserole dish used for spinach. Layer 1/2 of the tortillas, 1/4 c tomatillo sauce, then 1/2 spinach, 1/4 c cream, 2 oz cheese, 1/2 chicken, black beans, 1/2 c tomatillo sauce, rest of spinach, 1/4 c cream, 2 oz cheese, rest of chicken. Top with remaining tomatillo sauce, then rest of corn tortillas, 1/2 c cream, 4 oz cheese.
8
Bake, covered, 30 minutes. Uncover and bake a few more minutes if too much liquid remains. Broil 3-4 min, til golden.

1705

kcal

Calories

103

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4-6 poblano chiles, 1 can black beans, 16 oz Frontera tomatillo salsa, 1/4 c cilantro, chopped, and more.

Yes, Mexican Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Lasagne

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