Chicken Taco Lasagna
From “The Family Table” Makes 8 to 10 servings
1 tablespoon vegetable oil ½ yellow onion, finely chopped 1 jalapeño, seeded and finely diced 2 pounds ground chicken 1 tablespoon chili powder 1½ teaspoons ground cumin 1½ teaspoons sea salt
2 handfuls fresh cilantro, chopped 1 15-ounce can low-sodium black beans, drained and rinsed 2 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) 3 12-inch flour tortillas 1 cup sour cream 2 tablespoons Mexican hot sauce (such as Valentina) 1 vine-ripened tomato, thinly sliced 1 Hass avocado, pitted, peeled and thinly sliced
Instructions: Preheat oven to 375 degrees. Heat oil in a large heavy — bottomed pot over medium-high heat, add the onions 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 castiron pan then top with one third of the chicken mixture, then one third of the cheese blend, and top with the 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.