SANDRA’S MEXICAN CHICKEN CORN TORTILLA LASAGNA

An ideal lasagna entree you’re able to prepare ahead of time and make

as mild or spicy to your heart’s content, including alternatively substituting chicken for precooked pork, beef, moose, venison, caribou, elk and so on...

Servings: (12)

Prep: 15 Mins.

Cook Time: 1 Hr.

INGREDIENTS

Lasagna:

1 (16 oz. can) refried beans

1 (1.25 oz. pkg.) taco seasoning

18 (6”) corn tortillas

3 chicken thighs, cooked and roughly shredded*

1 (15 oz. can) black beans, rinsed and drained

2 cups prepared salsa

1 (4 oz. can) fire roasted mild diced green chilies, drained

1 cup sour cream

1 red bell pepper, finely chopped

1 (2.25 oz. can) sliced olives, drained

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

Garnish:

--Shredded romaine lettuce

--Diced fresh tomatoes

--Sliced pickled jalapenos

METHOD

Preheat oven to 350 degrees. Spray a 13”x9” baking dish, and set aside.

Place refried beans and taco seasoning in a small saucepan over low heat, mix to combine.  Stir occasionally, and heat until warm (so it spreads easily).

Repeat following layers 3 times in prepared baking dish: Arrange a layer of 6 corn tortillas in baking dish, top evenly with 1/3 refried bean mixture, 1/3 chicken, 1/3 black beans, 1/3 salsa, 1/3 green chilies, 1/3 sour cream, 1/3 bell peppers, 1/3 sliced olives, 1/3 mozzarella cheese, and 1/3 cheddar cheese.

Ready for the oven...

Spray bottom of foil (to prevent cheese from sticking) and cover lasagna, then bake for 45 minutes. Uncover, and continue baking for 15 minutes, until cheese is melted. 

Cut into squares, and serve topped with shredded lettuce, diced tomatoes, and sliced pickled jalapenos. ~ Enjoy!

Hot and ready to serve...

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*Tip: I precooked 3 bone-in and skin-on chicken thighs covered with water in a medium saucepan, then added a bit of sea salt, freshly ground pepper, onion powder, and garlic powder. I brought the mixture to a boil, covered, then reduced heat to a simmer to gently boil for 25 minutes.  I cooled the thighs on plate, removed the skin and bones, then roughly shredded the meat.

SANDRA'S ALASKA CORONARITAS (aka beer margaritas)

A very pleasing and refreshing beverage anytime of the year ~
I'm not a huge fan of the flavor of tequila, 
although I'm unable to detect its flavor
in these delectable Coronaritas...

Yields: (6 beverages--A Pitcher, or so...)
Prep: 10 Mins.

INGREDIENTS:

***Coronaritas:
1 (12. oz. bottle) of Corona Beer
12 ozs. of tequila
--(A quality brand)
1 (12 oz. can) of frozen limeade concentrate, thawed
1 (12 oz. can) of sprite
1 lime, cut in half
--(Reserve other ½ for rimming glass)
Ice cubes, enough for 6 glasses

***Rimming glass / garnish:
1 lime, cut into 8 slices, then cut a slit half way through each slice (for garnish)
and kosher salt (to rim glass)

METHOD:

Prepare 6 stemmed margarita glasses by running a half of a lime around rim of each. Pour kosher salt onto a flat saucer, and gently tap moistened rim of glass to coat. Fill each glass will ice cubes, and set aside.

***[For non-blended Coronaritas]:
Pour corona, tequila, limeade concentrate, and sprite into a large pitcher. Squeeze half a lime into pitcher mixture as well, and stir to combine. Pour Coronarita mixture equally among 6 prepared glasses, and garnish each with a slice of lime.

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***[For blended Coronaritas...My preference ;-)]
Pour corona, tequila, limeade concentrate, and sprite into blender. Squeeze half a lime into pitcher mixture, as well as 3 cups of ice cubes, and puree to combine. Pour Coronarita mixture equally among 6 prepared glasses, and garnish each with a slice of lime. ~ Enjoy!