Southwestern Lasagna

Do you like nachos? Those ones that are fully loaded with the works?

Ya, me too. We had that for dinner about 2 weeks ago and it was good.

Last night we had it again, sorta. Only it was more organized. Less messy and oh em gee good!

I've made this a few times in the past....but it's been a while. So long ago that Sir Sportsalot didn't even remember ever having it.

I knew everyone liked it back then, but you know how tastes change? Things change? I was afraid no one would like it anymore.

Ya I know....my insecurities are showing.

Anyways, let me just say this.....Sir Sportsalot refuses to eat leftovers. Even if he didn't eat the dinner the first time around, he won't eat it the next day. (wtf? to him they aren't really leftovers, are they?). But today he said....he would eat more of this if we had any left. Which we didn't...but still!!

Think taco....and you pretty much have the ingredients

• 2 boneless, skinless chicken breast halves, seasoned with mexican seasoning or salt, pepper, garlic, onion powder, cumin, paprika
• 1 zucchini, sliced or chopped
• 1/2 bunch of cilantro, chopped
• 4 green onions, chopped
• 1/4 cup chopped jalapeno (or to taste)
• 2 avocados, sliced thin
• 8 corn tortillas cut into 4ths, like a pie
• 1 15 oz can of black beans, drained
• 1 15 oz jar of salsa
• 6 oz Cheddar cheese (or to taste)
• 6 oz mozzarella or jack cheese (or to taste)

Preheat your oven to 425' F

Season your chicken. I used a chicken seasoning that I got from the Mexican market. 

It has great flavor....but it also has MSG....so I rarely use it.

Saute your chicken in a hot skillet until cooked through. Remove from the pan and let cool. Once it's cooled off, slice it thin.

Toss the zucchini into the pan and let it cook until its crsip / tender.

Combine the cilantro, green onions, jalapeno and zucchini

Now I think you're ready to assemble. Oh wait....spray or oil an 8"x 8" casserole dish. 

This is going to be a two layer dish....so use half of everything as follows:

Line the bottom of the dish with tortillas, beans, chicken, zucchini mixture....

Mmmmm...it's starting to look pretty darn good and we still have more stuff to add.... avocado, you're favorite salsa and cheese

Oh man...i wish I had some Ranchero, Queso Fresco!!! But noooOOOOoooo, I had to be out of it. 

Ok....add your second layer on...you might have to smash it down a bit cuz it's gonna get full. 

Cover Tent the dish with tin foil.....set on a cookie sheet and bake for about 25 - 30 minutes. Remove the foil and continue cooking for another 15 - 20 minutes. You want the cheese to be all melty and bubbly and even a bit brown in some spots......(drool)

Let it cool for about 10 minutes. Serve and enjoy

If you'd like a printable version of this recipe, you can go here: 

Southwestern Lasagna Printable Recipe