Mexican Lasagna

By Brie

Get caliente in the kitchen with this stick-to-your-ribs, man-sized Mexican lasagna!

Ingredients

• For the Green Sauce:
• 4 Lb Tomatillos (husked and rinsed)
• 3 4 oz cans Roasted Green Chiles
• 3 tablespoons Salt
• 2 cups White Onion (minced)
• 2 tablepoons Cilantro
• Olive oil (drizzle if needed)
• For Assembly:
• 24 Corn Tortillas
• 1 Yellow Onion (sliced)
• 2 Green Bell Peppers (sliced)
• 3 tablespoons Olive Oil
• 1 can Black Beans (drained)
• 4 cups Jack Cheese (grated)
• Can substitute pre-made green salsa.
• Can omit Pico de Gallo--or anything else,for that matter.
• Can add Lettuce,Tomatoe and Sour Cream on top to garnish.
• 3 cups Shredded Rotisserie Chicken (tossed in 1 1/2 cups of the Green Sauce)
• To Garnish:
• 1 cup Cilantro (stems removed)
• Lime Wedges
• Sour Cream
• Guacamole
• Fried Tortilla Strips:
• 3 Corn Tortillas (cut into 1/2-inch by 2-inch strips)
• Canola Oil (to fry)
• Salt
• Pico de Gallo:
• 1 Pint Cherry Tomatoes (halved)
• 1/4 White Onion (minced)
• 1/4 Cup Cilantro (leaves only/chopped)
• Juice of 2 limes
• 1/2 Jalapeno (minced)
• 1 tablespoon Salt
• 1 tablespoon Olive Oil

Preparation

Step 1

For the Green Sauce:

To make the green sauce, husk and rinse the tomatillos. Combine the tomatillos, roasted chiles, white onion, cilantro and salt in a food processor, pulsing into a coarse puree. Add olive oil or water if the sauce needs to be loosened. Do this in batches if necessary.
OR
to make salsa verde... the correct way is to boil the tomatillos and jalepeños in water.. the tomatillos will turn a yellowish color and both the tomatillos and jalepeños will slide right off of the fork when done... you then put white onion, tomatillos, jalepenos, garlic, salt, little bit of cilantro in the blender.. you can add a little more of the already boiled water or add chicken stock to it..(boil about 10-15 mins.)
OR
Salsa Verde is very easy to make. Your ingredients can all go on a pan and be roasted in the oven until tender then put into the food processor.


ASSEMBLY:

Preheat oven to 350F.

First Layer:

In a 9x13 casserole dish, spread a layer of the green sauce. Overlap six tortillas to form a layer.

Second Layer:

Toss the 3 cups of shredded chicken with a cup and a half of the green sauce, then spread into an even layer and cover with six more overlapping tortillas.

Third Layer:

Pour the drained beans over the tortillas and cover with two cups of the shredded jack cheese in an even layer and cover with six more overlapping tortillas.

Fourth Layer:

In a sauté pan, heat the 3 tablespoons olive oil over medium heat, and add the yellow onion, green bell peppers, and a pinch of salt. Sauté until softened, about 6-8 minutes. Top the tortillas with the onions and peppers, and then take six more tortillas, and overlap them to cover the onions and peppers.

Fifth Layer:

Spread another layer of the green sauce, and then sprinkle two more cups of the jack cheese on top.


Bake at 350F for 25-30 minutes, until cheese is melted and bubbling.

Garnish with limes, chopped cilantro, sour cream, guacamole, fried tortilla strips and pico de gallo.

For the Fried Tortilla Strips:

Heat 1/2-inch of canola oil in a skillet, and fry the tortilla strips until golden brown. Drain on paper towel lined plate, sprinkling with salt to taste while still hot.

For the Pico de Gallo:

Toss the cherry tomatoes, white onion, cilantro, lime juice, jalapeno, olive oil and salt in a bowl until combined. Check seasonings and adjust if necessary.

Don't forget to warm the Tortillas.