Back when I was planning my freezer meals, I knew I wanted an option that could be popped right into the oven without any prep. I wanted it to have some heat to keep things interesting and a big boost of protein for Garrett. This Mexican Lasagna adapted from The Kitchen fit the bill perfectly.
Loaded with chicken and a spiced up Poblano Cream Sauce — it’s satisfyingly warm and comforting. As an added bonus, the sauce makes a double batch. Which means you can either make a second Mexican Lasagna or have extra sauce on hand for other recipes. Talk about a win-win!
Mexican Lasagna
The most time-intensive part of this recipe is making the Poblano Cream Sauce. The sauce can be made in advance and makes roughly 4 cups (double what you need for the lasagna). The other half can be frozen for a second lasagna. It is also great for everything from marinating chicken and smothering meatballs to drizzling on top of burrito bowls.
It’s also worth noting that this version of the Poblano Cream Sauce is on the spicier side. If you like things milder, please reference The Kitchen’s version.
Finally, this recipe calls for fresh corn, which is always my preference. But if you don’t have any, 1½ cups of frozen corn can easily be substituted.
2½ – 3 cups of Shredded Chicken
2 cups Poblano Cream Sauce*
½ cup of Cream Cheese, at room temperature
1 cup of salsa (Any salsa you like will do. I typically use a medium jarred green salsa)
2 ears of corn, corn sliced off the cob
12 medium tortillas
2 14-ounce cans black beans, rinsed and drained
2 cups of shredded Cheddar Jack cheese
Preheat your oven to 350 degrees.
In a large bowl, combine chicken, cream cheese and Poblano Cream Sauce. Mix well, making sure the chicken is thoroughly coated.
Spray a 9×11 casserole dish with non-stick cooking spray. (If you plan to freeze, use a metal baking dish as it will transfer to a hot oven without risk of shattering.) Place a single layer of tortillas in the bottom of the dish. You’ll likely have to slice them in half and/or quarters to make them fit.
Spread half the beans over the top of the tortillas. Spread chicken mixture over the beans in an even layer. Spread ½ the corn evenly over the top. Sprinkle with 1 cup cheese. Top with another layer of tortillas.
Spread salsa evenly over tortillas. Evenly spread remaining beans and corn. Top with remaining cheese. Bake for 35 – 40 minutes, until heated all the way through and lightly browned on top.
To freeze, cover with plastic wrap and freeze for up to 3 months. Bake at 375 for 1.5 hour, until warm all the way through and slightly browned on top.
*Poblano Cream Sauce
8 Poblano Peppers
4 Jalapenos
1 TBS Butter
2 garlic cloves, minced
1 while onion, chopped
¼ cup Chicken Broth
1 cup Heavy Cream
½ tsp cumin
Salt and pepper to taste
¼ cup Reduced Fat Sour Cream (optional)
1 can chopped jalapenos (optional)
Turn oven to broil. Place poblanos and jalapenos on a lined cookie sheet and broil until blackened, turning 1 – 2 times. This takes 10 – 15 minutes.
Transfer peppers to a plastic bag. Twist top of the bag shut and allow peppers to sweat (and cool down) for 5 – 10 minutes. Once peppers are cool enough to handle, peel skins. Remove seeds and stem. Transfer flesh to a blender.
While peppers are broiling, melt butter in a medium saucepan. Add onions and sauté until translucent. Add garlic and cook until fragrant. Add chicken broth and allow to come to a boil. Reduce to a simmer. Add cream, cumin, salt, and pepper.
Bring mixture to a simmer and cook for 6 – 8 minutes, until slightly thickened, stirring frequently. Pour into blender. Blend until smooth. Taste mixture. If you’re happy with the heat level and flavor, leave as is. If it’s on the spicy side, add sour cream a little at a time.
NOTE: We really like to add the sour cream as it brings an extra tang to the sauce. If it’s not spicy enough or I want to add the sour cream but am worried about the heat level, that’s when I’ll add some of the chopped jalapenos.
