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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Sauce: 4 cloves garlic, peeled and mashed 2 tbsp. olive oil 2 pounds tomatoes, peeled and finely chopped 1/2 tsp. salt 1/2 tsp. pepper 1/4 cup heavy or whipping cream
Lasagna: 14 ounce cab black beans, drained and rinsed 14 ounce can corn kernels, drained 5 tomatoes, diced 20, 6 inch corn tortillas 18 ounces cooked, shredded chicken breast 5 cups sauce 10 ounces shredded Monterey Jack cheese 10 ounces shredded Cheddar cheese
Directions
For sauce: Heat oil in a large skillet over medium high heat. Add garlic and cook 2 minutes, stirring, until lightly browned. Add tomatoes, salt and pepper and cook until juices are evaporated. Stir in cream.
For Lasagna: Preheat oven to 350 degrees. Grease a 10 inch cake pan. Stir together black beans, corn and tomatoes in a medium bowl. Alternate layers of tortillas, chicken, the corn mixture, sauce and shredded cheeses in the prepared pan. Bake 45 to 60 minutes until the cheese is golden and bubbly. Let lasagna stand 10 to 15 minutes before cutting.
Serves 6 to 8.
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