Mexican Lasagna or Tortilla Casseroles come in several variations. There are vegetarian recipes and white creamy sauce recipes. This is our version loosely copied from Vegetarian Express and a recipe from the local Super Suppers using tomatoes and sour cream for the sauce.
Mexican Lasagna
corn tortillas-I use Mission labeled Gluten Free
1 can black beans rinsed and drained
1 1/2 cups shredded cheddar cheese
1/2 cup low fat sour cream
1 can Rotel or store brand tomatoes with green chilies (or a can of chilies and a can of petite diced tomatoes)
leftover baked chicken breasts chopped.
Mix the sour cream and tomatoes together and use like a sauce as in Italian lasagna.
Layer corn tortillas torn into pieces in an oiled casserole. Then start layering the sauce, beans, cheese, and chicken. Top the final layer with cheese and bake in a 400 degree oven until cheese melts and browns. Let it set up and cool for 5-10 minutes and then cut into squares and serve.
I sometimes bake longer at a lower oven setting if I have to run to the barn and take care of the horses before dinner. It’s a forgiving recipe. The tortillas do disintegrate and become a corn layer in the lasagna.
While you’re wating on the lasagna, go over to The Crispy Cook and see her list of Gluten Free Blogs. A great resource of bloggers with a short description of their gluten free perspectives.
First, love the plate. I also love Mexican foods. This one looks like a winner!