A DELICIOUS, EASY recipe
Okay, so, I don't usually brag about my cooking skills (Okay, maybe sometimes) but this time I really discovered something amazing. My roommate even said "This has to be the best thing you have ever come up with". Together, we managed to eat the whole thing in 2 days and there was ALOT of it. lol.
I was at the grocery store, hungry for enchiladas, but something more. I didn't know anything that combined enchiladas and a delicious mango salsa so this is what I came up with:
Mexican Lasagna!!!!!!!
Ingredients for the lasagna:
1 package flour tortillas
2 cans of black beans
1 package shredded 3 cheese blend
1 package chicken tenders or chicken breasts (boneless, skinless)*
1 bottle enchilada sauce*
1/2 cup vegetable oil
*I am sure you could use beef or pork as well.
*I added chilli powder to the sauce to "kick it up a notch"
The Salsa on the top layer:
2 whole mangoes (or 1 package pre-cut mangoes)
1/2 large red onion
1 red bell pepper
2 fresh jalapenos
2 roma tomatoes
1/2 cup black olives (optional-they weren't in my dish but I thought they might be good)
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp chilli powder
So, what ya do, is, preheat oven to 350. Make the salsa first and let it sit. Just dice all that stuff up and add the oil and vinegar and chilli powder. Let it sit.
Then (or at the same time), start cooking the chicken in the vegetable oil in a fry pan (with a little salt and pepper if you want) and cover.
In a large lasagna pan or glass pan, put 2 tortillas down. Add black beans on top. Add a little cheese. Then add 2 more tortillas.
When the chicken is thouroughly cooked, or even while it is finishing cooking because it is so tender, begin to shred it. Be sure all the chicken is shredded in the pan. When it is finished cooking and has basically soaked up all the vegetable oil, add the enchilada sauce. Reduce to simmer. Cover.
When the chicken is thouroughly saturated in enchilada sauce, add it to the next layer of the lasagna, sauce and all. Add more cheese. Cover with 2 more flour tortillas. Put the rest of the cheese on the top. Stick it in the oven.
I'm not really sure how long, but everything is cooked already so as long as the cheese is melted and everything it is fine. I would reccommend maybe 30 min.
When it is cooked to your liking, take it out and add the salsa on the top layer. Serve it exactly as you would lasagna. You can thank me later.
Suprisingly it also keeps pretty well and heating it up in the microwave does not ruin the taste of the mangoes or veggies or anything.
I wish I had taken a picture but it was gone too soon. You can add hot sauce or whatever, but we didn't really need to. The jalapenos are spicy enough as well as the chilli powder.
Needless to say I am really excited about this dish. lol. It feeds alot of people and it keeps well and its easy to make and not too expensive. All winners to me. I just thought it was too good to keep to myself!!!!!
I was at the grocery store, hungry for enchiladas, but something more. I didn't know anything that combined enchiladas and a delicious mango salsa so this is what I came up with:
Mexican Lasagna!!!!!!!
Ingredients for the lasagna:
1 package flour tortillas
2 cans of black beans
1 package shredded 3 cheese blend
1 package chicken tenders or chicken breasts (boneless, skinless)*
1 bottle enchilada sauce*
1/2 cup vegetable oil
*I am sure you could use beef or pork as well.
*I added chilli powder to the sauce to "kick it up a notch"
The Salsa on the top layer:
2 whole mangoes (or 1 package pre-cut mangoes)
1/2 large red onion
1 red bell pepper
2 fresh jalapenos
2 roma tomatoes
1/2 cup black olives (optional-they weren't in my dish but I thought they might be good)
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp chilli powder
So, what ya do, is, preheat oven to 350. Make the salsa first and let it sit. Just dice all that stuff up and add the oil and vinegar and chilli powder. Let it sit.
Then (or at the same time), start cooking the chicken in the vegetable oil in a fry pan (with a little salt and pepper if you want) and cover.
In a large lasagna pan or glass pan, put 2 tortillas down. Add black beans on top. Add a little cheese. Then add 2 more tortillas.
When the chicken is thouroughly cooked, or even while it is finishing cooking because it is so tender, begin to shred it. Be sure all the chicken is shredded in the pan. When it is finished cooking and has basically soaked up all the vegetable oil, add the enchilada sauce. Reduce to simmer. Cover.
When the chicken is thouroughly saturated in enchilada sauce, add it to the next layer of the lasagna, sauce and all. Add more cheese. Cover with 2 more flour tortillas. Put the rest of the cheese on the top. Stick it in the oven.
I'm not really sure how long, but everything is cooked already so as long as the cheese is melted and everything it is fine. I would reccommend maybe 30 min.
When it is cooked to your liking, take it out and add the salsa on the top layer. Serve it exactly as you would lasagna. You can thank me later.
Suprisingly it also keeps pretty well and heating it up in the microwave does not ruin the taste of the mangoes or veggies or anything.
I wish I had taken a picture but it was gone too soon. You can add hot sauce or whatever, but we didn't really need to. The jalapenos are spicy enough as well as the chilli powder.
Needless to say I am really excited about this dish. lol. It feeds alot of people and it keeps well and its easy to make and not too expensive. All winners to me. I just thought it was too good to keep to myself!!!!!
posted by karaokequeen @ 3:00 PM
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