Tex-Mex Lasagna

By cserumga

Per serving: 495 cal, 28g total fat, 112mg chol, 503mg sodium, 25g carb, 4g fiber, 33g protein

Ingredients

• 14 corn tortillas, cut into thirds (6-inch)
• 1 cup diced onion
• 1 cup diced red bell pepper
• 1 large poblano chile, diced
• 1 cup frozen corn kernels
• 2 Tbsp minced garlic
• 4 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 Tbsp ancho chile powder
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 1/2 cups low-sodium chicken broth
• 1 Tbsp fresh lime juice
• Salt and black pepper to taste
• 3 cups cubed rotisserie chicken
• 8 oz Cheddar, shredded
• 8 oz pepper Jack cheese, shredded

Preparation

Step 1

Prehead oven to 350F. Lightly coat a 9x13 inch baking dish with nonstick spray.

Arrange tortillas in a single layer on two baking sheets. Bake tortillas until slightly crisp, about 15 minutes.

Saute onion, bell pepper, poblano, corn, and garlic in butter over medium-high heat until softened, 3-4 minutes.

Stir flour, chile powder, cumin, and coriander into vegetable mixture, then whisk in broth. Bring mixture to a boil and cook until thick, stirring occassionally, about 10 minutes; add lime juice and season with salt and black pepper.

Line botton 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 one-third of the ingredients in each layer, ending with cheese.

Bake casserole until cheese is bubbly and melted, 30-35 minutes. Remove casserole from oven and let set 15 minutes before serving.