Spicy Southwestern Lasagna

  • INGREDIENTS:
  • 1 lb. skinless, boneless chicken breast halves
  • 1/2 cup flour
  • 2 tsp. salt, divided
  • 1/4 tsp. ground cumin
  • 3-4 tbsp. butter, divided
  • 1 medium onion, diced
  • 1 small poblano pepper, diced
  • 1 cup fresh corn kernels
  • 2 cloves garlic, minced
  • 1 (14.5 ounces) can diced tomatoes in juice
  • 2 cups heavy cream
  • 1/4 cup Texas Pete® Chipotle Hot Sauce
  • 1/4 cup chicken broth or water
  • 1 tsp. sugar
  • 12 corn tortillas
  • 2 cups shredded extra-sharp cheddar cheese
  • 2 tbsp. chopped cilantro

  • PREPARATION:
  • Preheat oven to 375°F. Place chicken breast halves between sheets of plastic wrap and lightly pound to 1/4 inch thick using a rolling pin. In a shallow dish, mix flour, 1 teaspoon salt, and cumin. Dredge chicken breasts through flour mixture and reserve excess. Over medium-high heat, melt 2 tablespoons butter in a large pan (not non-stick). Brown chicken just until cooked through, being careful not to let butter burn, about 1 minute per side. Remove chicken from pan and tent with foil.
  • In same pan, add 1 tablespoon butter and reduce heat to medium. Add onion, pepper, corn, garlic and 1 tablespoon of the reserved flour mixture to the pan and stir, scraping up browned bits from the bottom of the pan. If mixture looks dry, add 1 additional tablespoon butter. Cook until vegetables have softened, about 2 minutes. Add tomatoes with their juice, cream, Texas Pete® Chipotle Hot Sauce, broth or water, 1 teaspoon salt, and sugar. Stir and continue to cook until sauce has thickened, about 1-2 minutes. Remove from heat.
  • Take reserved chicken and cut into 1/2 inch pieces. Add chicken to sauce along with 1 tablespoon chopped cilantro and stir to combine. Line the bottom of a 9 x 12 inch baking dish with 4 tortillas. Spread half of the chicken mixture over the tortillas and top with 4 more tortillas. Repeat, ending with tortillas on top. Spread cheese over the top and bake until heated through, about 10-12 minutes. If desired, brown cheese under broiler until golden, about 5 minutes. Top with remaining tablespoon cilantro and serve.

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