Lunch / Dinner
Tex-Mex Lasagna
You’ve never had lasagna quite like this. In fact, if you’re going by taste, this dinner is more reminiscent of King Ranch chicken — a popular casserole that’s inexplicably named after a historic ranch in Texas.
Include the chicken, cheese, and tortillas from the original recipe, but upgrade the canned creamed soup to a robust homemade sauce loaded with sautéed vegetables. Then, assemble the three-layer “lasagna” using baked strips of corn tortillas as if they were noodles. Ancho chile powder gives this casserole deep Tex-Mex flavor. Don’t confuse it with chili powder, which can have up to seven spices other than chiles.
Ingredients
ARRANGE:
MELT:
STIR IN:
LINE:
Instructions
Preheat oven to 350°. Lightly coat a 9×13-inch baking dish with nonstick spray.
Arrange tortillas in a single layer on two baking sheets. Bake tortillas until slightly crisp, about 15 minutes.
Melt butter in a sauté pan over medium-high heat; add onions, bell peppers, poblano, corn, and garlic and cook until softened, 3–4 minutes.
Stir in flour, chile powder, cumin, and coriander, then whisk in broth. Bring mixture to a boil and cook until thick, stirring occasionally, about 10 minutes; add lime juice and season with salt and black pepper.
Line bottom of prepared baking dish with one-third of the tortilla strips. Layer with one-third of the chicken, vegetable mixture, and cheeses. Repeat twice, using onethird of the ingredients in each layer, ending with cheese.
Bake casserole until cheese is bubbly and melted, 30–35 minutes. Let casserole sit 15 minutes before serving.
Baking the tortillas first brings out the corn flavor and keeps them from getting soggy.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 500
% Daily Value*
Total Fat 28g 43%
Saturated Fat 16g 80%
Cholesterol 111mg 37%
Sodium 516mg 21%
Carbs 26g 8%
Protein 33g
*Percent Daily Values are based on a 2,000 calorie diet.