Sandrita's Fantastic Mexican Lasagna Recipe
Mexican Lasagna - Lasaña a la Mexicana
8 flour tortillas
1 can of green enchilada sauce
2 boneless, skinless chicken breasts (pechuga de pollo)
1 can of corn, (elote)
1 roma tomato
1/2 cup of mined onion (cebolla picada)
1 can of refried beans (frijoles refritos)
1/2 pound of shredded monterray jack cheese (queso)
1/2 pound of shredded cheddar cheese (queso)
Cook chicken breasts in pot of water with one garlic clove and salt and pepper, once chicken is thoroughly cook, shred it to tiny bite size pieces. Mix in enchilada sauce and onions and chopped tomato.
Place four tortillas on the base of a casserole dish sprayed with non-stick cooking spray, spread refried beans on top of tortillas, open and drain can of corn and spread on top of beans, add chicken mixture, sprinkle cheese, top off with four more tortillas to cover mixture and sprinkle the rest of cheese,
Place in pre-heated 350 oven for 20 minutes or until cheese is hot and bubbly.
Aprovecho! This one is a favorite with the kids. I have three kids to feed so this one is a great dish for even the pickiest eater.
Stacey's note: Sandra assures me that you can make this sin frijoles or without the beans - as a non bean lover, that's what I would do!