Monday, November 3, 2014

Pantry Pick of the Month: Roasted Salsa Verde/ Verde Chicken Mexican Lasagna

My pantry pick for this month is this Salsa Verde.  I found a recipe that called for a green salsa,  so I gave it a try.  This recipe for Verde Chicken Mexican Lasagna won LDS Living Magazine's Casserole Contest.  After making it, there are some changes I would suggest, so this recipe is slightly altered from the original.  

Verde Chicken Mexican Lasagna
2- 4 chicken breasts, cooked and cut up (rotisserie chicken works nicely)
2 cups sour cream
1 can black beans, drained
1 can corn, drained
1 -16 oz. jar rasted salsa verde or other green salsa
1 teaspoon garlic salt
1/2 teaspoon cumin
1 teaspoon chili powder
Handful of chopped cilantro
10 soft taco-sized flour tortillas
Mexican blend cheese, shredded

Heat your oven to 350.  Mix together the chicken, sour cream, black beans, salsa verde, corn, cilantr and spices.  Cut the tortillas in half with kitchen shears.  Spray a 13x9 pan.  Divide the tortilla halves into three piles.  Put one-third on the bottom of the pan.  Spoon in 1/3 of the filling mixture, then sprinkle with cheese.  Repeat two more times, ending with a generous sprinkling of cheese.  Bake for 20-25 minutes or until hot and bubbly and the cheese is melted.  You may garnish with pico de gallo, avocado, cilantro, and sour cream.

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