Eat: With its Mexican flavors and lasagnastyle layers, this casserole is a total crowd-pleaser.
Every summer, I head to the family reunion at Indiana’s Lake Maxinkuckee, where 25 relatives from all over the country pile into one house. Our politics may differ, but we all have one thing in common: our love of food.
Despite the Midwest humidity and heat, this lasagnastyle casserole is a family favorite, not only for its Mexican flavors but because it’s such a great option for a crowd. It can be made in advance and frozen or kept in the refrigerator until ready to cook. Just bring it to room temperature before putting it in the oven.
I use chicken thigh meat for this recipe, but you could sub in beef, turkey or veggies, like poblano or bell peppers. And while less may be more for many things, more is more when it comes to garnishes for this dish. I serve it with green onions, avocado, sour cream, chopped cilantro and salsa.
Mexican-inspired Chicken Lasagna
Serves 10
INGREDIENTS
2 tablespoons olive oil, plus more for the pan
1 large yellow onion, chopped
2 packages (1-ounce size) taco seasoning
1 cup water
14-ounce can chopped tomatoes
1 chipotle packed in adobo sauce, seeded and chopped 1 tablespoon adobo sauce
2 teaspoons kosher salt
2pounds fresh chicken thigh meat, ground 3cups fresh or frozen corn
14-ounce can black beans, drained
1 bunch green onions, finely sliced 4-ounce can sliced black olives, drained
1 bunch cilantro, leaves only, chopped
8-ounce package high-quality corn tortillas
1½ pounds Monterey Jack or white cheddar cheese (or Mexican blend), grated
Optional garnishes:
Chopped green onions
1 avocado, cubed and mixed with the juice of half a lemon or lime and salt
Sour cream
Roasted fresh tomato salsa
DIRECTIONS
Heat oven to 350 degrees.
In a pan, heat oil and saute onions until almost translucent, 7 to 10 minutes. Mix taco seasoning and 1 cup water, then add to the pan and cook for 1minute. Add tomatoes, chipotle, adobo sauce and salt. Set aside.
In a separate dry saute pan, cook the chicken thigh meat until no longer pink. (It will finish cooking in the oven, so don’t overcook it in the pan.) Drain some of the excess liquid, then transfer the cooked meat to the pan with the seasoned onion/tomato mixture. Combine and cook 1minute. Remove from heat.
Stir in the corn, black beans, green onions, black olives and cilantro.
Brush a 9-by-13-inch baking pan with olive oil, then line with tortillas. Add a layer of meat, then cheese, then another layer of tortillas and meat, finishing with a top layer of cheese. Cover with foil and bake for 20 minutes, then remove foil and bake 25minutes more. Serve with green onions, avocado, sour cream and salsa.