From Robin Miller
I am scrambling to get something posted before I take off tomorrow (6am flight….ughhhhhh) for what is likely to be the craziest weekend of our summer. First we’re headed to Denver to watch one of our high school friends get married in the mountains on Friday night. Saturday morning will be spent trying to absorb some Colorado sun before jumping back on a plane, waving hello to Chicago from the air, and landing in Hartford, CT at 11pm local time. Sunday it’s up and at ’em for the baptism of our adorable new nephew, Jack and about 8 hours of family time before we take to the skies for the 3rd time in as many days to return home. Phew. So yeah, I highly doubt I’ll be doing much blogging, nonetheless cooking, this weekend. Which is why it’s a good thing we had a rockstar night Tuesday, producing not one, not two, but three fabulous new dishes. John was actually off the hook for this one, as I had my friends Sheila and Lisa over to help me cook. This is probably the 4th or 5th time they’ve come over to make dinner lately, and this was by far our most delicous lineup. I made a farro salad (coming soon) the night before to help us avoid eating at 10pm (learning from our mistakes…slowly but surely). This casserole came together in no time, and then we whipped up dessert – banana bread pudding – while the casserole baked (also coming soon, I promise). John, who did manage to tear himself away from man-night video gaming to come down and eat, proclaimed that the Mexican lasagna reminded him of a dinner that kids would love. And seeing as how he’s about 5 going on 30, I know he meant this in most complimentary of ways 🙂
- 8 oz cooked chicken, shredded or chopped (about 2 cups)
- 1 cup sour cream
- 1 cup pepper jack cheese, shredded, divided
- 1 cup sharp cheddar cheese, shredded, divided
- 1/2 cup salsa
- 1/2 cup refried beans
- 1 red pepper, choppped
- 1/2 white onion, chopped
- 2 jalapeno peppers, seeded and chopped
- 1 (4-oz) can chopped green chiles
- 2 Tbso cilantro, chopped
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 10 (6-in) corn tortillas, cut into 6 wedges
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients except for 1/4 cup of each cheese and the tortillas. Mix well.
- Spray a 11×17 baking pan with cooking spray. Arrange half of the tortilla pieces in the potton of the pan, overlapping them slightly to cover the surface.
- Plop half of the filling mixture atop the tortillas. Use your fingers to gently distribute the mixture, so as not the move the tortillas out of place too much.
- Layer remaining tortillas over the top, and then add the remaining filling mixture and spread it out with your fingers.
- Sprinkle the remaining 1/4 cup of each cheese over the top.
- Cover with foil and bake for 30 minutes.
- Remove foil and continue baking for 30 more minutes.
- Let stand 5 minutes before serving.