Mexican Chicken Lasagna

Recipe by VickiVSN
READY IN: 1hr 45mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb cooked chicken breast, shredded with fork (or less as desired. Leftover rotissary, breast, or uncooked breast poached with some salsa works gre)
  • 1
    (15 ounce) can tomato sauce
  • 2
    tablespoons Mexican seasoning (either prebought combination or mix some chili, cumin, pepper, etc)
  • 14
    teaspoon unsweetened cocoa powder (the secret ingredient!)
  • 1
    teaspoon olive oil
  • 1
    green bell pepper, cut into strips
  • 1
    red bell pepper, cut into strips
  • 1
    small onion, cut into strips
  • 1
    garlic clove, finely chopped
  • 1
    seeded jalapeno, finely chopped
  • 1
    (15 ounce) can black beans, drained & rinsed
Advertisement

DIRECTIONS

  • Simmer tomato sauce and spices, including cocoa on low heat for about an hour for best flavor blend.
  • Saute peppers and onion in oil over medium high heat until vegetables are soft, about 5-10 minutes.
  • Layer the following (about 1/2 of each group) in a 9 x9 casserole dish; tortilla, chicken, vegetables, black beans, sauce.
  • Repeat layer reserving a little bit of sauce.
  • Top with 3rd tortilla.
  • Top with remaining sauce and cheese.
  • Cover with foil.
  • Bake at 350 for 45 minutes.
  • Uncover and continue to bake for 10-15 minutes or until cheese is melted and starting to brown.
  • Cut into 6 servings.
Advertisement