Lasagna always sounds good, doesn’t it? Layers and layers of goodness, sandwiched between the ultimate: cheese. Yum!
It doesn’t always have to be Italian themed either, you know. I’ve been known to kick up some layers or entirely exotic flavors, making mouths water. And, this time, so I’m still living off my bounty of Melinda’s Hot Sauce, the theme became somewhat south of the border: Spicy Chicken Mexican Lasagna.
Spicy Chicken Mexican Lasagna
1 Tbs. olive oil 16 oz. frozen corn (or fresh) 1 red bell pepper, diced 1/2 yellow onion, diced 1 lb. boneless, skinless chicken breast sea salt and pepper 16 oz. sour cream 12 oz. canned tomatoes 1/4 cup Melinda’s Red Savina Hot Sauce 16 oz. Monterey Jack cheese 6-8 sheets ready to bake lasagna noodles
Preheat the oven to 375 degrees. Heat the oil in a large pot over medium heat. Add the corn, pepper, onion, and chicken, as well as salt and pepper. Stir constantly, flipping the chicken once one side is browned. Once the chicken is cooked through, transfer to a separate bowl. Add the sour cream, canned tomatoes, and Melinda’s Red Savina Hot Sauce to the chicken and stir well. Shred the chicken in the sauce mixture between two forks. Dribble a touch of the creamy sauce over the bottom of a 9×9″ square baking dish. Add a layer of lasagna sheets and then most of the corn sauté mixture. Top with a sprinkling of Jack cheese and then a layer of the chicken and sauce. Add another layer of noodles, more Jack, and the remainder of the chicken and sauce. Add one more layer of noodles, the remaining corn mixture, and top with the last of the Jack cheese. Bake, uncovered, for about 20 minutes, until the top layer of cheese begins to brown.
Serve with a garnish of fresh cilantro, if desired.