DOUBLE THIS & FREEZE! 
Mexican Lasagna (Serves 6-8)
- Prep Time:10 minutes,
- Cook Time: 35 minutes,
- Total Time: 45 minutes,
Ingredients
- cooking oil spray
- 6 rice tortillas, cut into quarters
- 1 large egg
- 1/4 cup organic milk or milk alternative (Unsweetened!)
- 1/4 cup FAGE Greek Yogurt (found anywhere)
- 1 cup organic salsa (I love Aldi's)
- 1/4-1/2 can or about 1/2-1 cup of organic black beans
- 1 pound chicken breast, cooked and shredded (grass fed beef would work too!)
- 4 ounces organic valley cream cheese,
- 2 tablespoons fresh cilantro, chopped
- 3 scallions/green onions, chopped
- 1 teaspoon kosher salt
- 2 cups blend of monterey jack and mild cheddar, divided (do NOT use already shredded cheese...read other posts as to why or just take my word for it!) Brands recommended: Joseph Farms-Walmart, Tilamook-Costco.
Preparation
- Preheat oven to 350 F°.
- Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
- Bake for 5 minutes, remove and set aside.
- In a large bowl, whisk one egg. Add
the milk, Fage, salsa, shredded chicken (or beef), cubed cheese,
cilantro, beans, scallions and salt. Stir to combine.
- Arrange half of the par-baked
tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half
the chicken mixture on top of the tortillas, then layer 1 cup of the
cheese blend on top.
- Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
- Bake uncovered for 35 minutes.
- Serve.
NOTE: THIS IS A GREAT FREEZER MEAL. I buy disposable pans from the Dollar Tree (3/$1). I make lots and lots and then end up freezing about 6 pans or so. I always recommend thawing overnight in the frig the night before you are ready to use.
