Chicken and Chorizo Tortilla Lasagna
WHAT YOU NEED
- 2 T olive oil
- 1 medium white onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 package of Cacique® Pork Chorizo
- 1 cup crushed tomatoes
- 1 chicken breast, cooked and shredded
- 1 1/2 cups chicken broth
- 1 chipotle pepper in adobo, seeded and finely chopped
- 5 T canola oil
- 12 corn tortillas
- 1 (10 ounce) package Cacique® Ranchero® Queso Fresco, crumbled
- 1 cup Cacique® Crema Mexicana Agria
HOW TO MAKE IT
- Heat olive oil in a deep pot and cook the onions until soft and translucent, approx 4 minutes. Add green peppers and cook for 6 additional minutes. Remove onion and pepper and set aside in a dish. Heat the pot again and fry chorizo for 5 minutes.
- Add the onions and peppers back to the chorizo and cook at medium heat for 5 minutes. Add tomatoes, shredded chicken, chicken broth and chipotle pepper to the chorizo mixture and let it simmer for 10 minutes. Turn the heat off and let it rest.
- Pre-heat oven to 350 F.
- Meanwhile heat canola oil in a pan and using a pair of tongs submerge a tortilla in the hot oil for a few seconds until it is soft but not fried. Repeat until you finish with all 12 tortillas.
- Cover the bottom of a 2 Qt capacity round glass baking dish with 4 tortillas (you can use a square baking dish if you like). This first layer will cover a little bit of the sides of the dish and that’s fine. Add half of the meat-chorizo mixture, sprinkle one third of the cheese and cream. Add another layer of 4 tortillas, and layer the rest of the meat, one-third of the cheese and one-third of the cream. Cover with the last 4 tortillas, add spread the remaining cream on top and finish with a layer of cheese.
- Bake for 20 minutes, let it cool down for 10 minutes, and serve with a green salad.
