This Mexican-inspired lasagna is basically the marriage of soft-shelled tacos and a hearty chicken casserole. Spicy shredded chicken gets layered with chunky salsa, tender pinto beans and lots of cheddar cheese with soft flour tortillas keeping all the different layers at bay. This happy union would be totally at home among a Tex-Mex spread, especially when topped with a spoonful of guac.
In a large bowl, toss 2 cups of cooked, shredded chicken with 1 tablespoon of chili seasoning, 1 teaspoon of onion powder, and salt and pepper to taste, until evenly coated. Set aside. Take 8 medium-size tortillas and slice off the rounded sides, then cut the squares in half to make 16 wide strips. Save the scraps for another use.
To layer the lasagna, crack open a 16-ounce jar of your favorite chunky salsa and a can of pinto beans that have been rinsed and drained. Have 2 cups of shredded cheddar cheese at the ready. Spread a small spoonful of salsa onto the bottom of a greased 1½-quart rectangular casserole dish. Lay down 4 of the tortilla strips, then a third of the chicken mix, a third of the beans, ¼ cup of salsa and ½ cup of cheese. Repeat until you get to the last layer, for which you’ll have only tortillas, salsa and cheese remaining. Lay down the last of the tortilla strips and cover with remaining salsa and cheese. Bake in a 350° oven for 25 to 30 minutes until warmed through and the cheese is melted and golden brown.
Serve with sour cream, slices of avocado, torn cilantro and a squeeze of lime.
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