Thursday, February 18, 2010

good eats (southwestern lasagna & white chicken chili)...

Earlier this week, I gave this southwestern lasagna a try (another Yummy Fun find). We ate it topped with sour cream and spanish rice on the side. It was really good fresh...I liked the crispiness of the baked tortillas on top. But the leftovers are good, too.

Southwestern Lasagna
8 small flour tortillas
3-4 chicken breasts, cooked and shredded
1/2 onion, chopped
1 can Rotel (diced tomatoes/green chilies)
1 can diced green chilies
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/2 teaspoon garlic
1/2 teaspoon sugar
1/2 teaspoon garlic salt
1 cup frozen corn
1 can black beans
juice from 1/2 lime
3 cups Monterrey Jack cheese, grated
chopped cilantro to taste

Preheat oven to 350 degrees F.

Saute shredded chicken, onion, Rotel, chilies, and spices.  Simmer until slightly bubbly.  Add corn and black beans.

Spray 9 x 13 baking dish with cooking spray.  Cover bottom of dish with 2-3 tortillas.  Layer half of the chicken mixture on top, followed by half of the cheese.  Repeat layers, then top with cilantro and 2 tortillas cut into triangles.

Cover with foil and bake 20 minutes.  Remove foil and bake and additional 20-30 minutes.

Then tonight I made eatbetteramerica's version of white chicken chili.  Doesn't their pic look yummy?

White Chicken Chili
1 lb ground chicken (I used shredded instead.)
1 onion, chopped
2 teaspoons minced garlic
3 cups reduced-sodium chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon cumin
1/4 teaspoon ground red pepper (or less to taste)
2 medium zucchini, chopped
2 cans great northern beans
1 can chopped green chilies
1/2 cup shredded Monterrey Jack cheese

In a large saute pan, cook chicken, onion, and garlic over medium heat until chicken is no longer pink.  (If you substitute cooked shredded chicken, just cook until onions are translucent.)

Stir in all remaining ingredients, except cheese.  Heat to boiling, then reduce heat and simmer for about 10 minutes, until zucchini is tender.

Remove from heat and stir in cheese until melted.

I used pepper jack rather than plain monterey, added a handful of finely minced spinach, and just threw all the ingredients in the crock pot for a couple of hours. It was definitely more like soup than chili. I thought the flavor was really good, kind of sweet with a little kick. We ate ours topped with sour cream and tortilla chips. It was very filling without being too heavy.

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