If you have read my blog you know I am always looking for new and different ideas for dinner each night that anyone can make. I try to think of ways to change it up. I also like recipes that I can double and freeze for a later date. Our lives will be getting crazy starting March 1st with 3 kids in spring sports. Truthfully it never ends. Even with the craziness I try to keep home cooked healthy food on the table each night. This recipe is a great twist on Mexican lasagna. For this recipe I use split bone in chicken breast which I cook ahead of time. I buy these mainly because they are cheap. To reduce fat I always remove the skin. To make your life easier a rotisserie chicken from the grocery would work fine, just remove the skin, bones and chop the meat. I also use refried black beans which are healthier than refried pinto beans. Refried beans originated in Mexico where they’re called frijoles refritos, or “well-fried beans.” Actually refried beans in general are low-fat and a good source of fiber. I hope you enjoy this recipe and pass my link with your friends. My family loved it.
Total Time: 60 minutes
Prep Time: 30 minutes
Cook time: 30 minutes
1 tbsp. Olive oil
1 medium onion finely chopped
2 cups frozen Southwestern Blend frozen vegetables. If not available use 2 cups frozen corn
1 16 oz. can refried black beans. I use La Preferida 99% fat-free. Substitute pinto refried beans if you want
3 chicken breast cooked and cubed. You can also use a rotisserie chicken from the grocery store
1/2 cup low sodium chicken broth
2 tbsp. Taco seasoning
1 tbsp. butter
2 tsp. olive oil
2 tbsp. minced garlic
1 1/2 tbsp. flour
1 cup chicken broth
1 7 oz. can Herdez Salsa Ranchera
2/3 cups mild salsa
2 cups shredded Colby & Monterey Jack Cheese. You can also use mild cheddar or Mexican blend
14 – 18 flour tortillas
Garnish: Sliced Olives Shredded Lettuce Sour cream
Preheat oven to 375°
Heat oil over medium high heat in large saucepan.
Add onion and saute for 5-7 minutes. Add frozen vegetables and stir.
Add next 4 ingredients. Stir to combine and lower heat to medium. Add 1 1/2 cup of sauce.
To make sauce add butter and oil over medium high heat in a large saucepan
When butter is melted, add garlic. Cook for 1 minute. Add flour and stir constantly until thickened.
Do not allow flour to brown. Add next 3 ingredients. Cook for 8-10 minutes until sauce is thickened.
Remove from heat and allow to cool. Divide Sauce
Grease a 11*15 baking dish with cooking spray. Add 1/2 cup sauce to bottom of dish.
Arrange a single layer of tortillas. I usually tear tortillas in half to fit.
Add half chicken mixture and cover with 1 cup of cheese.
Place another layer of tortillas. Top with remaining chicken mixture and another cup of cheese.
Place final layer of tortillas. Pour remaining sauce and top with cheese.
Cover with aluminum foil. Bake 20 minutes. Uncover and bake another 10 minutes until bubbly.
Remove from oven and allow to cool 5 minutes.
Top with olives and lettuce. Serve with sour cream.