No, I'm not trendy... at least, when it comes to diets. Having been gluten free now for over a month after finding out about my gluten intolerance/sensitivity, I'm learning how some folks are quick to judge my reasons for gluten free living is more of a trend than an actual need. And along with these judgements comes the idea that gluten free living is a life of boring food. Wrong! Take for example this Spicy Chicken Mexican Lasagna. It's far from boring with a spicy chicken filling layered in between corn tortillas and warm melted Colby Jack cheese. This is a hearty Southwestern spin on a traditional lasagna that has some personality and a little kick of heat!
Being gluten free, corn tortillas are a staple at our house. Aside from tacos, I love using them for Mexican lasagnas... and this is probably my most favorite Mexican lasagna yet! You can go about this a couple of ways. You can roast a whole chicken to use in this dish or for the sake of convenience, you can use a store-bought whole rotisserie chicken. Other options include using all chicken thighs, drumsticks or even chicken breasts... and deboning/shredding the meat to use in the recipe. It doesn't matter what cut of chicken you use since the magic is all in the seasoning of the filling.
If you prefer not to have that spicy kick from the chipotle peppers, fee free to omit them! This recipe is one you can tailor to your tastes however you'd like. It's also one that you can make ahead and/or freeze. I've included direction to do this below after the recipe too.
Spicy Chicken Mexican Lasagna
recipe adapted Slow Cooker Revolution
Filling:
1 onion, minced
3 tablespoons chili powder
2 tablespoons vegetable oil
1 jalapeno chile, stemmed, seeded & minced
1 teaspoon chipotle in adobo sauce, minced
3 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
1 (8oz) can tomato sauce
1 1/2 teaspoon sugar
1 whole rotisserie chicken, deboned & meat shredded
1 tablespoon fresh lime juice
1 (15oz) can pinto beans, drained & rinsed
1 (14.5oz) can diced tomatoes, drained
1 cup frozen corn
Lasagna:
12 (6-inch) soft corn tortillas
vegetable oil spray
1/3 cup minced fresh cilantro + more for garnish
1 tablespoon fresh lime juice
salt & pepper to taste
1 1/2 cup shredded Colby Jack cheese (6oz)
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