Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups cooked and shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large bowl, combine shredded chicken, black beans, corn, enchilada sauce, diced green chilies, and cilantro. Season with salt and pepper to taste.
4. In the baking dish, spread a thin layer of the chicken mixture on the bottom.
5. Place 3 lasagna noodles on top of the chicken mixture.
6. Spread another layer of the chicken mixture on top of the noodles.
7. Sprinkle a layer of shredded cheddar and Monterey Jack cheese on top of the chicken mixture.
8. Repeat layers until all ingredients are used up, ending with a layer of cheese on top.
9. Cover the baking dish with aluminum foil.
10. Bake in the preheated oven for 25 minutes.
11. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
12. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 420
Total Fat: 16g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 780mg
Total Carbohydrates: 41g
Dietary Fiber: 5g
Sugar: 5g
Protein: 28g
Substitutions for ingredients:
- Instead of chicken, you can use ground beef or turkey.
- Instead of black beans, you can use pinto beans or kidney beans.
- Instead of corn, you can use diced tomatoes or roasted red peppers.
- Instead of cheddar and Monterey Jack cheese, you can use Mexican blend cheese or queso fresco.
Variations:
- Add sliced jalapeños for extra heat.
- Use green enchilada sauce instead of red.
- Add a layer of sliced avocado on top before serving.
- Top with sour cream and extra cilantro.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too soft and mushy.
- You can prepare the chicken mixture ahead of time and assemble the lasagna when ready to bake.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a colorful plate with a side of tortilla chips and salsa.
Garnishes:
Fresh cilantro, sliced jalapeños, sliced avocado, sour cream.
Pairings:
Serve with a side of Spanish rice and a margarita.
Suggested side dishes:
Spanish rice, refried beans, guacamole, tortilla chips.
Troubleshooting advice:
If the lasagna is too dry, add more enchilada sauce or a can of diced tomatoes.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F.
Food history:
Enchiladas originated in Mexico and are typically made with tortillas filled with meat, cheese, or beans and topped with chili sauce.
Flavor profiles:
Spicy, cheesy, savory.
Serving suggestions:
Serve hot with a side of Spanish rice and a margarita.
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Region: Mexican