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Mexican Chicken Lasagna With Chorizo Beans Recipe

Mexican Chicken Lasagna With Chorizo Beans Recipe
  • Category

    Mains

  • Cusine

    Mexican

What do you need?
How to make?

Ingredients

For the Sauce:

1 tablespoon olive oil

1 pound ground chicken or turkey

1 small white or yellow onion, minced

2 cloves garlic, minced

14.5-ounce can fire-roasted tomatoes

2 cups of homemade or store-bought red salsa, preferably fire-roasted

1/2 teaspoon cumin

1 teaspoon onion powder

1 teaspoon unsweetened cocoa powder

1 tablespoon Worcestershire sauce

Kosher salt

Cracked black pepper

 

For the Beans:

1/2-pound Mexican chorizo, casing removed

2 serrano or jalapeno peppers, minced

14.5-ounce can pinto beans, drained and rinsed

14.5-ounce can refried beans

For Remaining Fillings and Garnishes:

1 package 8” flour tortillas

14.5-ounce can corn, drained

8 ounces shredded cheddar cheese

4 ounces shredded pepper jack cheese

1 jalapeno, thinly sliced

1/4 cup red onion, minced

Sour cream

2 limes, cut into wedges

Directions

Adjust oven rack to lower-middle position and preheat oven to 375 degrees F. Heat oil over medium-high heat in a large sauté pan. When oil is shimmering, cook chicken, breaking into bits until no longer pink and lightly browned, about 7 minutes total. Reduce heat to medium and add onion and garlic. Sauté for 3 minutes. Stir in tomatoes, salsa, cumin, onion and cocoa powders and Worcestershire sauce and brig to a boil, scraping any browned bits from the bottom of the pot. Season with salt and pepper. Meanwhile, brown chorizo over medium-high heat in a medium-sized sauté pan, breaking into bits until cooked through, 5 to 7 minutes. Drain grease from pan and discard. Add serrano peppers and sauté for 3 more minutes, until beginning to soften. Add pinto and refried beans. Stir to combine and gently mash bean mixture, leaving some texture. Season with salt and pepper. Spray cooking spray on the bottom and sides of a 13” x 9” baking dish. Spread a few spoonfuls of the tomato sauce on the bottom of the pan, to coat. Top with a layer of flour tortillas, overlapping and cutting as needed to form a fully covered bottom layer. Spread 1/2 of bean mixture on top, followed by several spoonfuls of the tomato sauce. Top evenly with half of corn, followed by 1/3 of each of the cheeses. Repeat layer, starting with tortillas. After layer this is complete, top with another layer of tortillas. Spread this final tortilla layer with additional tomato sauce and the remaining 1/3 cheese. Scatter sliced jalapenos and red onion on top. Place in oven and bake until browned and bubbly, 30-35 minutes. Remove from oven and let cool for 10 minutes before cutting and serving with sour cream and limes.