Spicy Southwestern Lasagnaflourish

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 chicken broth or water
  • 1 tsp. sugar
  • 12 corn tortillas
  • 2 cups shredded extra-sharp cheddar cheese
  • 2 tbsp. chopped cilantro
Spicy Southwestern Lasagna

Preparation

  1. Preheat oven to 375° F.
  2. Place chicken breast halves between sheets of plastic wrap and lightly pound to 1/4 inch thick using a rolling pin.
  3. In a shallow dish, mix flour, 1 teaspoon salt, and cumin.
  4. Dredge chicken breasts through flour mixture and reserve excess.
  5. Over medium-high heat, melt 2 tablespoons butter in a large pan (not non-stick).
  6. 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.
  7. In same pan, add 1 tablespoon butter and reduce heat to medium.
  8. 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.
  9. If mixture looks dry, add 1 additional tablespoon butter.
  10. Cook until vegetables have softened, about 2 minutes.
  11. Add tomatoes with their juice, cream, Texas Pete® Chipotle Hot Sauce, broth or water, 1 teaspoon salt, and sugar.
  12. Stir and continue to cook until sauce has thickened, about 1-2 minutes. Remove from heat.
  13. Take reserved chicken and cut into 1/2 inch pieces.
  14. Add chicken to sauce along with 1 tablespoon chopped cilantro and stir to combine.
  15. 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.
  16. 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.
  17. Spread cheese over the top and bake until heated through, about 10-12 minutes.
  18. If desired, brown cheese under broiler until golden, about 5 minutes. Top with remaining tablespoon cilantro and serve.
Related Recipes