New Recipe...simular but with a slightly different spin. Mexican Lasagna

Tonights dinner was called "Budin Azteca" with a note saying it was a Mexzican Casserole but I'm calling it Mexican Lasagna because of the Italian influences in this Mexican-ish dish.   It was a flavorful dinner even though my chicken was a bit dry.  Rotisserie would make it easier and moister since I over cooked the chicken a tad. The recipe is similar to my Enchilada Lasagna but I liked the twist using an Italian sauce and adding the roasted poblanos. I also liked that it only had the two layers, more layers, more calories and this one was already at 595 calories with 39g fat and 31g carb using their size slice and I'm sure my slice was bigger. Original recipe came from Better Homes and Gardens Aug 2017, pg. 160.

MEXICAN LASAGNA

1 lb. chicken breast (1 lg.), cooked, shredded

10 (6") corn tortillas

2 poblanos (aka pasilla), roasted

1 C. heavy cream

2 C. Monterey jack cheese, shredded

Sauce:

28 oz. can whole tomatoes, pureed

2 chipolte in adobo, minced (2 t.)

Drizzle EVOO

½ onion, chopped

3 cloves garlic

2 T. fresh oregano leaves, scissor cut

1 t. salt

Boil chicken breast 10-15 minutes till cooked, internal temperature is 165°F. Let cool then shred. Place poblanos over an open flame to char skin for 5 minutes each, turning with tongs until all sides are black. Place both peppers in a glass bowl and cover with plastic wrap and let sit to steam for 10 minutes. Meanwhile chop half an onion and scissor cut fresh oregano. Using a paper towel wipe off blackened skin of pepper, cut in half to remove seeds and stem and chop.

Sauce: Add tomatoes and juice to a blender, puree. Add chipoltes, puree. Add onion to a large skillet drizzled with oil. Cook till soft, 3 minutes. Add grated garlic, oregano and salt. Cook 30 seconds. Add pureed tomatoes. Simmer, stirring occasionally 10 minutes until sauce thickens slightly.

In a 13x9" pan layer in the following order:

1. 1 C. sauce
2. 5 corn tortillas
3. 1 C. sauce
4. 1 poblano, roasted, seeded, chopped
5. ½ C. heavy cream
6. ½ the shredded chicken
7. 1 C. shredded jack cheese
8. REPEAT steps 2-7
 

Preheat oven to 375°F. Cover pan with foil. Bake for 30 minutes. Uncover; bake another 15 minutes. Let stand 15 minutes before serving.

Note: A pasilla is a wider pepper but some grocery stores, including mine use this to describe a poblano.