Southwest Lasagna July 28 2013, 0 Comments
12 ounces cooked chicken, cut into 1-inch pieces (about 3 cups)
1 cup sour cream (may use reduced-fat if you prefer)
1 cup shredded Monterey Jack or Pepper Jack cheese (may use reduced-fat if you prefer), divided
1 cup shredded Cheddar (may use reduced-fat if you prefer), divided
1 cup Village Hot Sauce Extra Hot, divided (Mild may be substituted), plus extra for serving
1 (4-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper
8 (6-inch) corn tortillas, cut into 6 wedges
Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine chicken, sour cream, 3/4 cup of the Jack cheese, 3/4 cup of the Cheddar, 1/2 cup Village Hot Sauce, chiles, cilantro, chili powder, and cayenne pepper. Mix well.
Spread 1/2 cup of Village Hot Sauce in the bottom of the prepared baking dish. Arrange half of the tortilla pieces over the sauce, overlapping pieces as necessary to cover the surface. Top with half of the chicken mixture and smooth with the back of a spoon to even the top. Layer remaining tortillas on top, and cover with remaining chicken mixture. Top with remaining 1/4 cup each of Jack and cheddar cheeses.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving. Serve with extra Village Hot Sauce as desired.