Chicken Taco Lasagna Recipe
Photo: ° Ray Kachatorian
Serves 6 to 8
Ingredients1 Tbsp. vegetable oil
1/2 yellow onion, finely chopped
1 jalapeño chili, seeded and finely diced
2 pounds ground chicken
1 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. sea salt
2 handfuls of fresh cilantro, chopped
One 15-ounce can low-sodium black beans, drained and rinsed
Two 14.5-ounce cans no-salt-added diced tomatoes, 1 can drained of juice
4 green onions, thinly sliced
3 cups shredded Monterey Jack (about 12 ounces)
3 cups shredded sharp white cheddar (about 12 ounces)
1 cup shredded pepper Jack (about 4 ounces)
Three 12-inch flour tortillas
1 cup sour cream
2 Tbsp. Mexican hot sauce (such as Valentina)
1 vine-ripened tomato, thinly sliced
1 Hass avocado, pitted, peeled and thinly sliced
Directions
Preheat the oven to 375°.
Heat the oil in a large heavy-bottomed pot over medium-high heat, add the onion and jalapeño and sauté until soft, 2 minutes. Add the chicken and season it with the chili powder, cumin, salt and half the cilantro. Cook the chicken until it's browned and cooked through, about 5 minutes, breaking it up with a wooden spoon. Add the beans and diced tomatoes and bring the mixture to a simmer. Cook for 10 minutes, remove the pan from the heat and add half the green onions (you want them to keep a nice crunch).
Mix together the cheeses in a large bowl and set aside.
Place the tortillas on a baking sheet and bake for 3 to 5 minutes to get them a little crunchy. Remove from the oven and build the lasagna. Layer one tortilla at the bottom of a cast-iron pan then top with one third of the chicken mixture, then one third of the cheese blend and top with a second tortilla. Add half the remaining chicken mixture, then half the remaining cheese and top with the remaining tortilla. Spread the remaining chicken mixture and cheese on top. Bake for 20 minutes, or until the cheese is browned and bubbly. Set aside to cool slightly before serving.
Whisk together the sour cream and hot sauce in a small bowl. Top the lasagna with tomato and avocado slices, the remaining green onions and cilantro, and the spicy sour cream.
From The Family Table by Jazz Smollett-Warwell, Jurnee Smollett-Bell, Jake Smollett, Jussie Smollett. Copyright © 2018 by Smollett Collective. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Ingredients
Directions
Preheat the oven to 375°.
Heat the oil in a large heavy-bottomed pot over medium-high heat, add the onion and jalapeño and sauté until soft, 2 minutes. Add the chicken and season it with the chili powder, cumin, salt and half the cilantro. Cook the chicken until it's browned and cooked through, about 5 minutes, breaking it up with a wooden spoon. Add the beans and diced tomatoes and bring the mixture to a simmer. Cook for 10 minutes, remove the pan from the heat and add half the green onions (you want them to keep a nice crunch).
Mix together the cheeses in a large bowl and set aside.
Place the tortillas on a baking sheet and bake for 3 to 5 minutes to get them a little crunchy. Remove from the oven and build the lasagna. Layer one tortilla at the bottom of a cast-iron pan then top with one third of the chicken mixture, then one third of the cheese blend and top with a second tortilla. Add half the remaining chicken mixture, then half the remaining cheese and top with the remaining tortilla. Spread the remaining chicken mixture and cheese on top. Bake for 20 minutes, or until the cheese is browned and bubbly. Set aside to cool slightly before serving.
Whisk together the sour cream and hot sauce in a small bowl. Top the lasagna with tomato and avocado slices, the remaining green onions and cilantro, and the spicy sour cream.
From The Family Table by Jazz Smollett-Warwell, Jurnee Smollett-Bell, Jake Smollett, Jussie Smollett. Copyright © 2018 by Smollett Collective. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
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