Yesterday I shared one of my favorite south of the border spicy recipes, beef and bean enchiladas, today I have another favorite weeknight Mexican recipes, chicken taco lasagna, I’ve also heard it called Mexican chicken lasagna. A co-worker gave me this recipe many years ago. I’ve adapted the recipe a little to fit my own tastes. My son even likes it and he can be quite picky at times.

Here’s my recipe for chicken taco lasagna:

• 3 boneless skinless chicken breasts~ diced
• 2 Tablespoons of canola oil
• 1/2 medium onion
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 2 Tablespoons fresh cilantro
• 1 jar picante sauce
• 1 can or 2 cups re-fried beans
• 8 to 10 corn tortillas (soft)
• 1 cup cheddar cheese
• 1 cup Monterrey jack cheese
• sour cream, salsa, or guacamole for topping

Saute the diced chicken breasts in canola oil with the onion until cooked through. Add the picante sauce, cumin, and chili powder and simmer on low for 5 to 10 minutes.

Preheat the oven to 350`F. Spray a 9×13 baking dish with no-stick spray.

Put a layer of corn tortillas into the baking dish, lay in 2-3 whole tortillas, and tear a couple apart to cover the bottom of the baking dish.

Spread one cup of the re-fried beans over the top of the tortillas. Then add a layer of 1/2 of the picante chicken mixture and one tablespoon of cilantro.

Mix the two cheeses together, then sprinkle one cup of the cheese.

Repeat the layers, starting with another layer of corn tortillas, and topping with the rest of the cheese.

Bake for 25-30 minutes, just watch your cheese doesn’t get too brown.

You can top this with fresh salsa, and sour cream or guacamole. Garnish with a little fresh cilantro.

Enjoy!

Images (c) L Gerlach