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Had a birthday get together last March that was a blast!!! In addition to the tasty treats there, I decided to make my Latin Lasagna for dinner. Folx keep asking, so here it is in one central location for all!
Here’s what you’ll need:
– 1 deep dish baking pan (9″x9″)
– cooking spray
– 10 wheat flour tortillas (corn tortillas are great too!)
– 2 cups white bean chicken chilli
– 1 cup queso fresco (Mexican Crumbling Cheese)
– 2 cups colby/jack shredded cheese
– 1 8oz. pkg softened cream cheese
– 2 tbsp olive oil
– 2 tbsp chilli powder
– 1 tbsp dried cilantro
– 1 can diced tomatoes, drained
– 1 pkg drained chopped spinach
– 1 can sweet corn, ideally white kernel (sweeter!)
– 1 jar taco/enchilada red sauce
– Kosher/sea salt and pepper to taste
Here’s what I did:
– Preheat oven to 450
– Combine chilli and corn into one pot and simmer until light boil, then remove from heat
– In a bowl combine cream cheese, chilli powder, cilantro- set aside
– In a separate bowl, combine diced tomatoes, spinach, olive oil, and salt/pepper to taste- set aside
– Spray pan with cooking spray
LAYERING:
1st- Tortillas on the bottom of pan until covered (3 should suffice)
2nd- Cream cheese mixture
3rd- Diced tomato and spinach mixture
4th- Chicken chilli
5th- Colby/Jack cheese
** Make sure last layer is the tortilla layer regardless off the preceding layer**
– Spoon on red sauce liberally
– Top with queso fresco
– Bake for 20 minutes or until cheese on top is completely melted and lightly browned
**Feel free to top with fresh avocado slices, cilantro leaves, black olives, and/or sour cream, etc.**
Image from the Purdue Latino Culture Center.
Make it a Great Latin-Inspired Tasting Day!
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