Recently I’ve been experiencing a “food block”. I find myself looking for recipes through my notes, cooking books, cooking blogs and websites and not finding anything that I want to try. Last weekend when a friend of mine came to watch the season finale of desperate housewives, I was again searching the World Wide Web for anything that I wanted to try. After an hour, I stumbled upon this recipe from Rachel Ray and decided to try it. It is something between an enchilada and a lasagna and was super easy to make.
Ingredients: 2 pounds ground chicken, 2 tablespoons chili powder, 2 teaspoons ground cumin, 1/2 red onion, 1 (15-ounce) can black beans, 1 cup medium heat taco sauce, 1 cup frozen corn kernels,2 1/2 cups shredded Cheddar, 8 (8 inch) spinach flour tortillas, 3 tablespoons extra-virgin olive oil, salt and pepper to season
Begin by preheating the oven to 425
Chop the red onion
To a hot skillet on medium heat, add 2 tablespoons of olive oil and ground chicken. Add the cumin, chili powder and red onion.
After the meat browns and the onions soften, add the taco sauce
Next add the back beans and the corn
Mix together and season with salt and pepper. Cook for 3 minutes.
Meanwhile coat a baking dish with the remaining olive oil. Cut the tortillas in half and layer the bottom of the baking dish. Add a layer of meat mixture. Add another layer of tortillas and then top with cheese. Repeat this another time.
Bake lasagna for 12 to 15 minutes or until cheese is brown