Layers of shredded chicken, sweet corn, black beans and melted cheese between tender baked tortillas create a quick and tasty Mexican lasagna.
|2 tbsp||(30 mL) Olive oil, divided|
|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite size pieces|
|2||Cloves garlic, minced|
|1||(15 oz) Can Green enchilada sauce (or green salsa)|
|1 cup||(250 mL) Salsa|
|1||(12 oz) Can Sweet corn kernels|
|1 cup||(250 mL) Canned black beans|
|2 tbsp||(30 mL) Chopped fresh cilantro|
|1 tsp||(5 mL) Cumin|
|1 tsp||(5 mL) Lime juice|
|Dash hot sauce|
|4||Dempster’s® Original Large Tortillas|
|1||(380 g) Package shredded Tex Mex cheese|
PREHEAT oven to 350°F (180°C). Lightly coat an 8” square (2 L) casserole dish with non-stick cooking spray.
HEAT 1 tbsp (15 mL) olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on all sides about 10-12 minutes. Remove from pan and set aside. Add remaining 1 tbsp (15 mL) oil to the same pan and sauté onions and garlic until soft and fragrant. Add chicken back to the pan along with remaining ingredients, except tortillas and cheese. Simmer 3-4 minutes.
SPOON a thin layer of chicken mixture on bottom of prepared casserole and place a tortilla on top. Spoon 1/3 of the chicken mixture over the tortilla and sprinkle with cheese. Repeat layers ending with the chicken mixture and the cheese.
BAKE in preheated oven for 30-40 minutes or until bubbly and heated through. Allow to rest 10 minutes before cutting and serving.
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