Mexican Lasagna

By randiboyle

Ingredients

• 4 chicken breasts
• 2 qt. chicken broth
• 3 Tbsp. butter
• 3 Tbsp. flour
• 1 1/2 C. milk
• 1 C. tomatillo salsa
• 2 C. shredded cheese
• 1 C. corn
• 1/4 C. fresh chopped cilantro leaves
• juice of 1 lime
• Salt and pepper
• 5- 8 in flour tortillas

Details

Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 375 ̊F. Poach chicken and reserve liquids. Chop the chicken into bite-size pieces and place in a large bowl. Place a medium size sauce pot over med-high heat and melt butter. Once it is melted, add the flour and cook for 1 minute. Whisk in the milk, 1 cup of the chicken poaching liquid and the tomatillo salsa. Bring up to a bubble and let it thicken. Add the cheese and stir until melted, reserve the sauce. Add the corn, cilantro and lime juice to the chopped chicken and season with salt and pepper. Spray the bottom of a 9x9 inch baking dish. Add a flour tortilla and coat with a few large spoonfuls of the cheese sauce, then top with one quarter of the chicken-corn mixture. Top with another tortilla and continue until all of the chicken mixture has been used. Top the last layer of chicken with the remaining tortilla and the remaining sauce. Bake for 25 minutes or until warm through and browned on top.