I was at a loss for what to do with the leftover rotisserie chicken that I’d bought at Costco. Sure, we could have burritos, but was there any way to do it differently with what I had on hand? Evidently so. The answer was Mexican(ish) lasagna.
- Leftover rotisserie chicken, shredded
- 1 bottle mild taco sauce
- 1 can black beans
- 1 can corn
- 1 can petite diced tomatoes
- 1 bag shredded mexican-blend cheese
- 1 package whole wheat tortillas
Preheat oven to 350.
In a separate bowl, toss beans, corn and tomatoes together. The leftovers can be used to make black bean salsa.
Spread some taco sauce on the bottom of a pie plate or round cake pan. Place a tortilla in the bottom of the pan. Layer bean mixture, chicken and cheese. Cover with a tortilla. Coat with taco sauce.
Repeat until the pan is full. On the top tortilla, add taco sauce and cheese.
Bake until the cheese becomes bubbly, 20-30 minutes.
For someone who doesn’t like his foods to be mixed, the Tiny Kitchen Assistant thought that this was fantastic. “This is a Betty recipe. Post it. Now.” No, it won’t win you any cooking awards, but if you prep the lasagna the night before, it’s an easy meal to pop in the oven.