Mexican Lasagna Recipe
Inspired by Rachel Ray's famous Chicken Mexican Lasagna, we turned thisMexican meets Italian comfort food into an Indian-inspired sensation. Corn tortillas, Lentil Nu spiced chicken layered with tomatoes, black beans, and melted cheddar cheese deliver all of the savory and delicious flavor needed. Great for potlucks or a quick comforting weeknight surprise. This dish is always a crowd-pleaser!
1 SugarRoti Lentil Nu Spice Package
3 tablespoons olive oil or ghee (clarified butter)
1 medium yellow onion, finely chopped (approx. 2 cups)
1 lb ground chicken
1 14.5 oz can tomatoes
1 14.5 oz cans black beans, drained
8 corn tortillas (cut into lasagna type strips)
2 1/2 cups sharp cheddar cheese, shredded
2 scallions, chopped
Preheat Oven to 425°F
Heat oil in a large saucepan over medium heat. Add SugarRoti Lentil Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add onions, serrano and sauté until tender. Add ground chicken and brown the meat. Mix in tomatoes and black beans. Remove chili pepper and curry leaves and set aside until ready to assemble (10 min).
Oil a shallow baking dish and build the lasagna - arrange tortillas, layer half of the mixture, and cheddar cheese. Build a second layer of tortillas, mixture, and cheddar cheese.
Bake lasagna until the cheese is melted and bubbly. Garnish with scallions and serve (12-15 min).