Lasagna, Mexican Style
Great to make after a long day.
When you come home after a long day at work, hungry and tired, sometimes the last thing you want to do is cook. Before you pick up the phone to order that pizza or greasy Chinese take-out, consider this quick and tasty idea that can feed a family. It uses just a few simple ingredients and takes less than 10 minutes to prepare. This dish is something my mom and grandmother used to make and was easy enough for me to pick up just from watching them make it.
A lasagna is only as good as its ingredients, so the key with this recipe is authenticity and quality. You can probably find most of these ingredients in your average chain grocery store, but your options are limited. I picked mine up at La Chapincita Market on Moody Street. They offer a wide selection of authentic Mexican ingredients and shelves of options for refried beans (pinto beans, black beans or red beans), as well as enchilada sauce (any combination of mild, medium, spicy, rojo or verde).
- 9 corn tortillas
- 1 15.4-oz can refried beans
- 1 15.25-oz can sweet whole kernel corn, drained
- 1 8-oz bag Mexican blend cheese
- 1 14-oz can enchilada sauce
- 4 oz cream cheese
- 3 chipotle peppers (in adobo sauce), chopped
A lasagna means layers, so I bet you can guess how this dish is made. First pre-heat your oven to 350 degrees. Using a food processor, blend together the cream cheese and chipotle peppers. Set aside. Now, time for the first layer: in a glass pie dish, lay down three corn tortillas. They should pretty much cover the bottom of the dish. Take half of the refried beans and spread them evenly over the tortillas. Next, take half of your chipotle cream cheese and spread a layer over the refried beans. Top that with half of the corn, one third of the enchilada sauce and one third of the Mexican blend cheese. It should be easy to eye the measurements, they don’t have to be exact. The first layer is complete. Now, do a second layer of the same. Finally, top your Mexican lasagna off with the last three corn tortillas, followed by the rest of the Mexican blend cheese and enchilada sauce. Bake for 35-40 minutes. You can tell it’s done when the cheese on top is golden brown and the enchilada sauce starts to bubble.
The great thing about this dish is, if you know you have a long day ahead of you, you can prep the lasagna the day before and stick it in the refrigerator so, when you get home, you can just pop it in the oven. If you need to feed a whole bunch of people, you can easily double or triple the recipe and make it in a larger pan. If you have leftover chicken, you can shred it and add it to the dish for protein and an extra layer of flavor.