Mexican Chicken Lasagna
The last time we had chicken fajitas (unfortunately, not cooked on the grill), we had enough leftovers to do something else with the ingredients. This recipe is one thing you can do with leftovers from the Sizzlin’ Chicken Fajitas ( http://wp.me/p1ExcU-3 ).
You’ll need about 2-3 cups of shredded chicken and about the same amount of sauteed onions and peppers. Additional ingredients:
6 8″-10″ flour tortillas
2 16 ounce cans of refried beans
1 1/2 cups sour cream
3 cups of salsa
4 cups of shredded cheese (I like the mexican blend of Monterey Jack, Cheddar, Queso Quesadilla and Asadero)
Preheat oven to 350 degrees F. In a large bowl, combine well the refried beans, sour cream and 2 1/2 cups of the shredded cheese. In a greased 9×13 baking dish, lay 2 tortillas side by side on the bottom. Spread 1/3 of the refried bean mixture over the tortillas. Sprinkle 1/3 of the chicken and peppers over the mixture. Finally, spread 1 cup of salsa over all. Repeat layers 2 more times. You will have 1 1/2 cups of shredded cheese left. Set this aside for later. Once all layers have been assembled, cover the lasagna with foil. Bake for 25-30 minutes, or until the lasagna is bubbling. Take out, remove the foil and sprinkle the remaining shredded cheese over all. Bake, uncovered for another 10 minutes or until the cheese is melted. Let it rest for 5-10 minutes before serving. Enjoy!
Until next time, Grill, Baby, Grill!