One of the first things I ever posted on this blog was my recipe for Mexican lasagna.\u00a0 It sounds a bit strange, but this is for sure one of the best recipes I have ever come up with.\u00a0 I made it over the holiday weekend for the NFL draft and it came out pretty delicious.\u00a0 I had to hold back on the seasonings because my pops doesn’t like that kind of thing(no Lean Cuisine jokes please), but it still turned out pretty pretty good, as Larry David would say.<\/p>\n\n

Mexican lasagna<\/strong> is pretty much just a Mexican casserole that I like to call lasagna.\u00a0 I think my recipe is one of the better casseroles I have ever tasted, but I could be biased.\u00a0 Some people use ground beef for this, but I prefer to use ground chicken.\u00a0 I like the taste better, and oh yeah..\u00a0 It\u2019s healthier too, if you’re concerned with that sort of thing.\u00a0 I don\u2019t really measure my seasonings too much, so I will try to describe how much I use the best that I can.\u00a0 I would probably sound more professional if I said \u201cseason to your liking\u201d\u2026 Oh well.\u00a0 Here goes.<\/p>\n

First step, pre-heat your often to 360 degrees.\u00a0 That\u2019s always important when you\u2019re cooking something.\u00a0 Heat.\u00a0 That’s a free tip.<\/p>\n

Mix Together in a Bowl:<\/strong><\/p>\n

\n
• 4 lbs of ground chicken<\/li>\n
• 4 cloves minced garlic<\/li>\n
• Half an onion.. Minced<\/li>\n
• 1 can of original Rotel tomatoes.. You can use the mild kind if spicy scares you.\u00a0 You can also use fresh tomatoes if you prefer, but Rotel is good stuff.\u00a0 If you were going to use fresh, I would reccomend one to two, depending on how much you like them.\u00a0 You could also use your favorite salsa.<\/li>\n
• Two minced jalapenos.. You have a few options here.\u00a0 If you don\u2019t like the heat, you can either remove the membranes and seeds from the jalapenos, or substitute them with green chiles<\/li>\n
• 1\/2 cup chopped fresh cilantro.<\/li>\n
• 1\/3 cup of tequila<\/li>\n<\/ul>\n

  Mix all that together and add salt, pepper, cayenne pepper,\u00a0 cumin, and chili powder.\u00a0 Like I said, I have no idea how much of each I put in, so season to your liking.\u00a0 Damn, that was professional.\u00a0 The longer this mixture sits, the better it will taste.\u00a0 I usually let it sit for an hour or two.\u00a0 By the way, this mixture looks a little nasty before it\u2019s cooked.\u00a0 Don\u2019t worry about it.\u00a0 It will taste amazing.<\/p>\n

  

  Hi, I look gross until cooked<\/p><\/div>\n

  I like to make my own red sauce, but any enchilada sauce will do.<\/p>\n

  Once you\u2019re ready, cook up the chicken mixture on high heat. \u00a0Right before the chicken is done, add corn and black beans beans .\u00a0 I usually use a 14.5oz can of each.\u00a0 Turn the heat down after the chicken is cooked and let the beans and corn cook in the juices. \u00a0Make sure the beans aren\u2019t hard before you take off the burner.<\/p>\n

  You will need about 5 medium to large sized tortillas.\u00a0 Cut them in halves and quarters.<\/p>\n

  Line the bottom of the pan with a little bit of the enchilada sauce.. Just so its covered. \u00a0After that, line it with the tortillas followed by the meat mixture and cheese on top.\u00a0 For the cheese, I use either a mild cheddar or monterey jack.\u00a0 Keep repeating that order until your pan is filled, but make sure you have the cheese on top.<\/p>\n

  When you\u2019re all done there, throw it in the oven for about 10 minutes.\u00a0 I like the cheese on top to be a little browned, and for the edges of the tortillas to be a little crunchy.\u00a0 Let it sit for about 5 minutes, and then dig in.\u00a0 This should feed 5-6 people.\u00a0 Enjoy!<\/p>\n\n","protected":false},"excerpt":{"rendered":"

  One of the first things I ever posted on this blog was my recipe for Mexican lasagna.\u00a0 It sounds a bit strange, but this is for sure one of the best recipes I have ever come up with.\u00a0 I made it over the holiday weekend for the NFL draft and it came out pretty delicious.\u00a0 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[21,24],"class_list":{"0":"post-652","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-my-recipes","7":"tag-mexican","8":"tag-recipe"},"_links":{"self":[{"href":"https:\/\/www.epicportions.com\/wp-json\/wp\/v2\/posts\/652","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.epicportions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.epicportions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.epicportions.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.epicportions.com\/wp-json\/wp\/v2\/comments?post=652"}],"version-history":[{"count":3,"href":"https:\/\/www.epicportions.com\/wp-json\/wp\/v2\/posts\/652\/revisions"}],"predecessor-version":[{"id":655,"href":"https:\/\/www.epicportions.com\/wp-json\/wp\/v2\/posts\/652\/revisions\/655"}],"wp:attachment":[{"href":"https:\/\/www.epicportions.com\/wp-json\/wp\/v2\/media?parent=652"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.epicportions.com\/wp-json\/wp\/v2\/categories?post=652"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.epicportions.com\/wp-json\/wp\/v2\/tags?post=652"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}