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| mexican lasagna | |||||
| Ingredients: | |||||
| 1 | rotisserie chicken | ||||
| 15 oz | pinto beans or ranch style beans | ||||
| 14 oz | rotel tomatoes | ||||
| 1 clove | minced garlic | ||||
| 4 oz | canned jalepanos or green chilies | ||||
| 2 cup | frozen or can corn | ||||
| 1/2 tsp | cumin | ||||
| 1/2 tsp | dried oregano | ||||
| 8 oz | hot pepper cheese, shredded | ||||
| 1 pkg | corn tortillas, cut into strips | ||||
| Directions: | |||||
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preheat oven to 400 degrees.
pull meat off of rotisserie chicken. in large bowl, mix together beans, tomatoes, garlic, jalepanos (or chilies), corn, cumin and oregano. Add chicken to mixture. spray/grease 9x13 dish, line with corn tortillas. layer 1/2 chicken mixture and 1/2 cheese, another layer of tortillas, the rest of the chicken and top off with cheese. bake 12-15 minutes or until cheese is bubbly. let stand 1-2 minutes. top with sour cream. |
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