Chicken Taco Lasagna

Recipe

2 LBS ground chicken

1/2 onion (chopped)

1 whole jalapéno pepper 

Handful cilantro (chopped)

1- 15oz can black beans (drain the juice)

2- 14.4oz cans diced tomatoes (drain juice of one can)

2 green onions (chopped)

1 TBSP chili powder

1/2 TBSP cumin

1 1/2 TSP salt

1 TBSP vegetable oil

3 cups shredded monterey jack cheese

3 cups shredded sharp white cheddar cheese

1 cup shredded pepper jack cheese

3 large flour tortillas

1 cup sour cream (for topping)

2 TBSP mexican hot sauce (for topping)

Toppings

sliced tomato, sliced avacado, chopped green onion, cilantro. hot sauce sour cream.

Directions

In a large pot heat up the pan on medium-high heat. Add in 1 tablespoon of veggie oil and start sautéing your chopped onion and jalapéno. Then add in the ground chicken and season with chili powder, cumin, salt, and cilantro. Let the chicken brown and thoroughly cook and then add in the can of black beans and 2 cans of diced tomatoes. Drain the black bean juice before adding to the pot of chicken and add in one can of diced tomatoes with the juice and then drain the juice from the other can of diced tomatoes. Let that simmer for about 10 minutes and then add in the 2 chopped green onions. You want to put the green onions in right when the pot is being taken off the heat. Keeps that nice crunch to the onion. I make my own cheese blend for this dish using a food processor to grate the cheese then mixing them together in a bowl so that when you cheese each layer of the taco lasagna the cheese is evenly distributed. So once you have your cheeses grated you are ready to start assembling the layers of your lasagna. I recommend using a square baking dish rather than a rectangle or square dish. the reason being tortillas are round so go with the same shape. I use my 12 inch round cast iron skillet because the large burrito flour tortillas fit perfectly in the iron skillet. Set your oven to 375 degrees. Place one tortilla at the bottom of the skillet and bake in the oven for 3-5 minutes to get it a little crunchy. Take the skillet out of the oven and spread a layer of your chicken mixture then a layer of the cheese blend and another tortilla. Place the skillet back in the oven for about 3-5 minutes or until the new layer of tortilla is a little crunchy. Take the pan out of the oven and add another layer of chicken mixture, cheese, and one last tortilla. Bake the new layer of tortilla for 3-5 minutes. Now for the top layer just spread the chicken mixture and a layer of cheese. Bake for about 20 minutes or until the cheese is browning and bubbly. I make an easy hot sauce sour cream which is just 1 cup of sour cream and 2 tablespoons Valentina mexican hot sauce. Once the taco lasagna is ready remove from oven and top with sliced tomato, avacado, green onion, cilantro, and the hot sauce sour cream. Enjoy!