My birthday 5 Layered-Latin inspired Lasagna!!

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Had a birthday get together last March that was a blast!!!  In addition to the tasty treats there, I decided to make my Latin Lasagna for dinner.  Folx keep asking, so here it is in one central location for all!

Here’s what you’ll need:

– 1 deep dish baking pan (9″x9″)

– cooking spray

– 10 wheat flour tortillas (corn tortillas are great too!)

– 2 cups white bean chicken chilli

– 1 cup queso fresco (Mexican Crumbling Cheese)

– 2 cups colby/jack shredded cheese

– 1 8oz. pkg softened cream cheese

– 2 tbsp olive oil

– 2 tbsp chilli powder

– 1 tbsp dried cilantro

– 1 can diced tomatoes, drained

– 1 pkg drained chopped spinach

– 1 can sweet corn, ideally white kernel (sweeter!)

– 1 jar taco/enchilada red sauce

– Kosher/sea salt and pepper to taste

Here’s what I did:

– Preheat oven to 450

– Combine chilli and corn into one pot and simmer until light boil, then remove from heat

– In a bowl combine cream cheese, chilli powder, cilantro- set aside

– In a separate bowl, combine diced tomatoes, spinach, olive oil, and salt/pepper to taste- set aside

– Spray pan with cooking spray

LAYERING:

1st- Tortillas on the bottom of pan until covered (3 should suffice)

2nd- Cream cheese mixture

3rd- Diced tomato and spinach mixture

4th- Chicken chilli

5th- Colby/Jack cheese

** Make sure last layer is the tortilla layer regardless off the preceding layer**

– Spoon on red sauce liberally

– Top with queso fresco

– Bake for 20 minutes or until cheese on top is completely melted and lightly browned 

**Feel free to top with fresh avocado slices, cilantro leaves, black olives, and/or sour cream, etc.**

Image from the Purdue Latino Culture Center. Click the image for a calendar of events at Purdue.

Image from the Purdue Latino Culture Center.

Make it a Great Latin-Inspired Tasting Day!

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