Chicken (Corn Tortilla) Lasagna/Hotdish/Casserole

Our church does a supper club thing for Wednesday night service, and I recently had the privilege to cook for and serve the families that participate in the supper club.  I never know what to cook, and I am always trying to find something that is filling and meets the needs of some of our gluten free guests at the table.  The dish above had rave reviews, however, recreating what I did exactly…well let’s just say, I do not think you can mess this up, and so have fun with it.

Ingredients:

Chicken

Corn tortillas/flour if not needing gluten free or want a change

Green chilies/or habeneros diced

Salsa/whatever heat you prefer

Corn Frozen (rinsed and drained)

Black beans canned or dried. 

(If canned rinse and drain, if dried prepare according to package directions.)

Sour cream

Shredded cheese…fiesta blend minimum of 4 cups

 

Taco seasoning (homemade)

1part each

Garlic powder

Onion powder

Cumin

Chili powder

½ that amount of crushed red pepper

I.e. if you use 1 bottle of Garlic powder, then use ½ a bottle of the same size of crushed red pepper

I do not add salt to this; I add it to the dish I am making.  Store seasoning in airtight container.  Approximately 2 Tablespoons is like a seasoning packet of taco seasoning mix.

Directions:

Put boneless skinless chicken breasts in pan cover with water, and add a bunch of minced garlic. (I cook with a ton of garlic.)

Boil until juices run clear.  Reserve broth.   Dice or shred chicken.

Add approximately 2 Tblsp. of taco seasoning per 1-2 lbs meat.

Use some chicken broth to mix seasoning into meat, so it is moist. Add salt to taste.

Add chillis or other peppers to meat.

Set aside.

Mix salsa and sour cream -  2 parts salsa to 1 part sour cream (will look disgusting…my kids said it looked like pink puke)

Add some cheese to this sauce.  So you would have ½ the amount of cheese that you added of sour cream.  Too much cheese in the sauce and it will dry out faster, and will be hard to spread over the  other ingredients.

Grease 13x9 pan(s).  Lay 6 corn tortillas on bottom of  each pan.  Approximately 1-2 cups meat per layer can use less because you fill in with corn and black beans.  Layer in corn and black beans and cover with salsa/sour cream/cheese sauce… (Spread it to soak in) Layer  6 more tortillas  in pan repeat chicken corn beans and sauce, Cover and bake at 375 for 25 min or till steaming hot, uncover add cheese (I probably used about 2-3 cups on the top) and bake until cheese is melted.

Serve with scallions/sour cream/cilantro/salsa, guacamole…etc.

Might be fun to add chopped red peppers, red onions, cilantro to the layers.