WEEKDAYS 1e|12p|c
Home / Recipes / Carla Hall And Clinton Kelly's Mexican Lasagna

Carla Hall and Clinton Kelly's Mexican Lasagna

Mexican Lasagna Carla Hall Clinton Kelly
  • 1
  • 2
  • 3
  • 4
  • 5
rate this recipe
comments 23
add to recipe box 
 
print recipe 
Get caliente in the kitchen with this dish!
skill level
Easy
time
60-120min
servings
8-10
cost
$
Contributed by : Carla Hall and Clinton Kelly
Get caliente in the kitchen with this stick-to-your-ribs, man-sized Mexican lasagna!
share
things you'll need.
ingredients
  • For the Green Sauce:
  • 4 Lb Tomatillos (husked and rinsed)
  • 3 4 oz cans Roasted Green Chiles
  • 3 tablespoons Salt
  • 2 cups White Onion (minced)
  • 2 tablepoons Cilantro
  • Olive oil (drizzle if needed)
  • For Assembly:
  • 24 Corn Tortillas
  • 1 Yellow Onion (sliced)
  • 2 Green Bell Peppers (sliced)
  • 3 tablespoons Olive Oil
  • 1 can Black Beans (drained)
  • 4 cups Jack Cheese (grated)
  • 3 cups Shredded Rotisserie Chicken (tossed in 1 1/2 cups of the Green Sauce)
  • To Garnish:
  • 1 cup Cilantro (stems removed)
  • Lime Wedges
  • Sour Cream
  • Guacamole
  • Fried Tortilla Strips:
  • 3 Corn Tortillas (cut into 1/2-inch by 2-inch strips)
  • Canola Oil (to fry)
  • Salt
  • Pico de Gallo:
  • 1 Pint Cherry Tomatoes (halved)
  • 1/4 White Onion (minced)
  • 1/4 Cup Cilantro (leaves only/chopped)
  • Juice of 2 limes
  • 1/2 Jalapeno (minced)
  • 1 tablespoon Salt
  • 1 tablespoon Olive Oil
kitchenware
  • measuringspoonspng
  • measuringcupsset4png
  • chefsknifepng
  • foodprocesserpng
  • casserolepng
  • sautepan1
  • skilletpng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 4 Lb Tomatillos (husked and rinsed)
    3 4 oz cans Roasted Green Chiles
    2 cups White Onion (minced)
    2 tablepoons Cilantro
    3 tablespoons Salt
    Olive oil (drizzle if needed)
    instructions For the Green Sauce: To make the green sauce, husk and rinse the tomatillos. Combine the tomatillos, roasted chiles, white onion, cilantro and salt in a food processor, pulsing into a coarse puree. Add olive oil or water if the sauce needs to be loosened. Do this in batches if necessary.
  • step 2
    ingredients   
    instructions ASSEMBLY: Preheat oven to 350F.
  • step 3
    ingredients 6 Corn Tortillas
    instructions First Layer: In a 9x13 casserole dish, spread a layer of the green sauce. Overlap six tortillas to form a layer.
  • step 4
    ingredients 3 cups Shredded Rotisserie Chicken (tossed in 1 1/2 cups of the Green Sauce)
    6 Corn Tortillas
    instructions Second Layer: Toss the 3 cups of shredded chicken with a cup and a half of the green sauce, then spread into an even layer and cover with six more overlapping tortillas.
  • step 5
    ingredients 1 can Black Beans (drained)
    2 cups Jack Cheese (grated)
    6 Corn Tortillas
    instructions Third Layer: Pour the drained beans over the tortillas and cover with two cups of the shredded jack cheese in an even layer and cover with six more overlapping tortillas.
  • step 6
    ingredients 3 tablespoons Olive Oil
    1 Yellow Onion (sliced)
    2 Green Bell Peppers (sliced)
    6 Corn Tortillas
    instructions Fourth Layer: In a sauté pan, heat the 3 tablespoons olive oil over medium heat, and add the yellow onion, green bell peppers, and a pinch of salt. Sauté until softened, about 6-8 minutes. Top the tortillas with the onions and peppers, and then take six more tortillas, and overlap them to cover the onions and peppers.
  • step 7
    ingredients 2 cups Jack Cheese (grated)
    instructions Fifth Layer: Spread another layer of the green sauce, and then sprinkle two more cups of the jack cheese on top.
  • step 8
    ingredients   
    instructions Bake at 350F for 25-30 minutes, until cheese is melted and bubbling.
  • step 9
    ingredients 1 cup Cilantro (stems removed)
    Lime Wedges
    Sour Cream
    Guacamole
    instructions Garnish with limes, chopped cilantro, sour cream, guacamole, fried tortilla strips and pico de gallo.
  • step 10
    ingredients 3 Corn Tortillas (cut into 1/2-inch by 2-inch strips)
    Canola Oil (to fry)
    Salt
    instructions For the Fried Tortilla Strips: Heat 1/2-inch of canola oil in a skillet, and fry the tortilla strips until golden brown. Drain on paper towel lined plate, sprinkling with salt to taste while still hot.
  • step 11
    ingredients 1 Pint Cherry Tomatoes (halved)
    1/4 White Onion (minced)
    1/4 Cup Cilantro (leaves only/chopped)
    Juice of 2 limes
    1/2 Jalapeno (minced)
    1 tablespoon Salt
    1 tablespoon Olive Oil
    instructions For the Pico de Gallo: Toss the cherry tomatoes, white onion, cilantro, lime juice, jalapeno, olive oil and salt in a bowl until combined. Check seasonings and adjust if necessary.
  • print recipe 
 

similar recipes

ABC.com

Company Information

Partners