Mexican Lasagne

Name: Mexican Lasagne
Ingredients: 4-6 poblano chiles; 1 can black beans; 16 oz Frontera tomatillo salsa; 1/4 c cilantro, chopped; 3 garlic cloves, minced; 1/2 lb spinach; 1/4 c raisins (snack box); 2 T olive oil; s&p; 4 c shredded chicken; 1 c heavy cream; 2 t dried epazote; 8 oz colby, cheddar crumbles; 8 corn tortillas, halved; Pam

15 ingredients

1 steps

Ingredients

4-6 poblano chiles
1 can black beans
16 oz Frontera tomatillo salsa
1/4 c cilantro, chopped
3 garlic cloves, minced
1/2 lb spinach
1/4 c raisins (snack box)
2 T olive oil
s&p
4 c shredded chicken
1 c heavy cream
2 t dried epazote
8 oz colby, cheddar crumbles
8 corn tortillas, halved
Pam

Directions

1

{"0":"Roast and peel chiles. Dice and combine with black beans.","2":"Combine tomatillo salsa, cilantro and chopped garlic. Set aside.","4":"Preheat oven to 350* Put half of spinach in 2 qt casserole dish; drizzle with 1 T oil. Cook about 5 minutes, until it collapses. Repeat with rest of spinach. Add raisins; season with s&p Set aside.","6":"Simmer cream and epazote for 10 minutes. Strain into 1-cup measure, pressing on solids.","8":"Spray tortillas with Pam; bake in 400* oven 5 min\/side.","10":"ASSEMBLY:","12":"Preheat oven to 350* Spread 1\/4 c tomatillo sauce in bottom of casserole dish used for spinach. Layer 1\/2 of the tortillas, 1\/4 c tomatillo sauce, then 1\/2 spinach, 1\/4 c cream, 2 oz cheese, 1\/2 chicken, black beans, 1\/2 c tomatillo sauce, rest of spinach, 1\/4 c cream, 2 oz cheese, rest of chicken. Top with remaining tomatillo sauce, then rest of corn tortillas, 1\/2 c cream, 4 oz cheese.","14":"Bake, covered, 30 minutes. Uncover and bake a few more minutes if too much liquid remains. Broil 3-4 min, til golden."}