Sometimes the best laid-plans just don’t work out. I had been dreaming about a steaming hot bowl of the Pioneer Woman’s Chicken Tortilla Soup (you may have noticed that I mention PW every 1 in 3 posts- obsessed much?) all of yesterday. When I got home and began preparing to make it, however, I neglected to read the cook/simmer times (rookie mistake!).
The problem? We were hungry like…10 minutes ago. Since I had already roasted off the chicken breasts, I needed a plan B. I still wanted that spicy, tomato-ey taste that I’d get from the tortilla soup, just quicker.
Enter the “lasagna”. It’s obviously not a real lasagna, but a layered casserole made with spicy chicken, creamy beans and tomatoes and layers of corn tortilla. And let me tell you- it was super delicious. Here’s how you can make it in your very own kitchen!
Spicy Chicken “Lasagna”
2 boneless, skinless chicken breasts (we made a whole pound because they’re yummy!)
2 tsp. cumin
1 tsp. chili powder
2 tsp. garlic powder
1 tsp. salt
2 tbsp. olive oil
1 onion, diced
3 cloves garlic, minced
1 can Ro-tel (or tomatoes and chili)
1- 28 oz. can black beans, drained
3 tbsp. cream cheese
12 6-inch corn tortillas
1 c. sharp cheddar
cilantro for garnish (optional)
Preheat oven to 400°f. Rinse and dry chicken breasts. Arrange on a baking sheet. Sprinkle with olive oil.
Combine the cumin, chili powder, salt and garlic powder.
Coat each breast with the spice mixture.
Roast for 20 minutes or until done.
While the breasts are cooling, add the onion and garlic to a pan with a little oil. Saute until translucent, about 5 minutes over medium heat.
Add Ro-tel, drained black beans and cream cheese and mix. Continue to stir until the cream cheese has melted.
At this point, shred the chicken with two forks or chop roughly.
Begin assembling your “lasagna” by layering corn tortilla halves on the bottom of a casserole dish or dutch oven.
Next, add a layer of the bean mixture and a layer of chicken.
Top with another layer of tortillas, bean mixture and chicken. Finish it off with a top layer of tortillas and some cheese, if desired. I added some jalapeños and tomatoes to the top of mine. Bake for 15-20 minutes, or until the cheese is melted and the inside is hot.
Garnish with cilantro, more cheese, pico de gallo or just eat as it is!
Not too shabby for plan B!