TEX-MEX LASAGNA#2

14 6-inch corn tortillas

1 cup diced onion

1 cup diced red bell pepper

1 large poblano chile, diced

1 cup frozen corn kernels

2 tbsp minced garlic

4 tbsp unsalted butter                              

1/4 cup all-purpose flour

2 tbsp ancho chile powder (gives a deeper Tex-Mex flavor than regular chili powder)

2 tsp ground cumin

1 tsp ground coriander

2 1/2 cup low-sodium chicken broth

1 tbsp fresh lime juice

Salt and pepper to taste

3 cups cubed rotisserie chicken

8-oz Cheddar cheese, shredded

8-oz pepper Jack cheese, shredded

Preheat oven to 350-degrees. Lightly coat a 9x13-inch baking dish with nonstick spray.

Cut the tortillas into thirds and arrange over the bottoms of two baking sheets. Bake about 15 minutes until slightly crisp.

In a large skillet, melt the butter and sauté onion, peppers, corn and garlic until softened, 3 to 4 minutes.

Stir flour, chile powder, cumin and coriander into the skillet mixture, then whisk in the chicken broth. Bring the mixture to a boil and cook until thickened, stirring occasionally, about 10 minutes. Add lime juice and season with salt and pepper.

Line bottom of the baking dish with 1/3 of the baked tortilla strips. Layer with 1/3 of the chicken, vegetable mixture and cheeses. Repeat twice, ending with cheese.

Bake at 350-degrees until cheese is bubbly and melted, 30-35 minutes. Remove from oven and let set 15 minutes before serving.

basic recipe and photo taken from CuisinjeAtHome.com