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Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Sauce:

  3. 4 cloves garlic, peeled and mashed

  4. 2 tbsp. olive oil

  5. 2 pounds tomatoes, peeled and finely chopped

  6. 1/2 tsp. salt

  7. 1/2 tsp. pepper

  8. 1/4 cup heavy or whipping cream

  9. Lasagna:

  10. 14 ounce cab black beans, drained and rinsed

  11. 14 ounce can corn kernels, drained

  12. 5 tomatoes, diced

  13. 20, 6 inch corn tortillas

  14. 18 ounces cooked, shredded chicken breast

  15. 5 cups sauce

  16. 10 ounces shredded Monterey Jack cheese

  17. 10 ounces shredded Cheddar cheese

Instructions Jump to Ingredients ↑

  1. For sauce:

  2. Heat oil in a large skillet over medium high heat. Add garlic and cook 2 minutes, stirring, until lightly browned. Add tomatoes, salt and pepper and cook until juices are evaporated. Stir in cream.

  3. For Lasagna:

  4. Preheat oven to 350 degrees. Grease a 10 inch cake pan. Stir together black beans, corn and tomatoes in a medium bowl. Alternate layers of tortillas, chicken, the corn mixture, sauce and shredded cheeses in the prepared pan. Bake 45 to 60 minutes until the cheese is golden and bubbly. Let lasagna stand 10 to 15 minutes before cutting.

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