When I saw Fannetastic Food’s super easy and adaptable Mexican Chicken Lasagna, I decided to make it as a part of the four course Mexican-inspired meal I was planning to whip up.

I decided to make two different versions of the casserole- one vegetarian and one with chicken. Both had plenty of beans though!

On the big one:
  • Corn tortillas
  • Shredded chicken
  • Chopped red onion
  • Black olives
  • Yellow and green sauteed peppers
  • Salsa
  • Canned green chiles (on half)
  • Chopped jalapenos (on other half)
  • Cheddar cheese

On the smaller one:

  • Corn tortillas
  • Chopped red onion
  • Refried beans
  • Black olives
  • Shredded zucchini
  • Salsa
  • Plain Greek yogurt
  • Corn (cut off the cob)
  • Cheddar cheese
  • Enchilada sauce

I lined both pans with corn tortillas (6 in total)

Next up: refried beans for the smaller one; kidney and black beans for the bigger one

Corn and zucchini for the small one; sauteed yellow and green peppers for the large one

Ready for the oven!

Cover the casseroles with tin foil and bake at 350 for 20-30 minutes {until the cheese is melted}. I couldn’t decide which one I liked better!

A sample of both versions served with spiced tomato & chickpea soup and watermelon & feta salad

——–

If I had my choice, I would have used flour tortillas, but the corn tortillas ended up tasting great anyway- and they’re gluten-free.

Pepper jack cheese would be good in addition to or in place of cheddar cheese.

I made the big one with sour cream and the smaller one with plain Greek yogurt- in the future, I would just use Greek yogurt because it’s healthier and you can’t taste a difference!

The chopped jalapenos were a bit intense {even for me!} so I would stick to sauteed jalapenos or the canned green chiles next time.

Nothing says Cinco de Mayo more than cilantro + jalapenos + lime…besides Coronas and margaritas, obviously.

In light of the fact that Cinco de Mayo is my all-time favorite holiday, I whipped up this gluten-free pasta casserole the other day.

Prepare noodles {gluten-free or not} according to the instructions. Caramelize half an onion. In a casserole pan, layer noodles, chopped cilantro, caramelized onions, sliced cherry tomatoes, chopped jalapenos, a bit of lime juice, and sliced

I’ve posted links to sweet potato mac and cheese recipes several times, but I’ve never posted my insanely easy {and gluten-free} version!

I’ve posted this sweet potato mac and cheese and this butternut squash mac and cheese, but I generally make a recipe that’s somewhere in the middle.

I didn’t list measurements because it’s easy to guesstimate as you’re layering the ingredients!

  • Caramelize chopped onions and shallots {combine butter and olive oil in a skillet over medium; throw in onions and shallots; and saute until golden brown, stirring

After purchasing a big package of chicken tenders from Trader Joe’s, I realized I wasn’t going to be able to finish all of it before it went bad. Inspiration struck: I placed the chicken tender in separate snack sized Ziploc bags and added a different seasoning or sauce to each bag :

Rumor has it that variety is the spice of life…and it certainly is the spice of cooking! So what easier way to infuse variety (both literally and figuratively) into your cooking than to make slight alterations to your go to recipes?

Here are a few easy swaps that I often make:

Photo credit: itsallfare.com

Remember when I said

Whenever I write up a recipe for my blog, I always have trouble coming up with a descriptive, mouth-watering title that isn’t too lengthy.

The alternative title for this casserole: Zucchini + Chicken + Sun Dried Tomatoes + Ricotta Pasta Casserole. Wow, that’s a mouthful.

The name I chose seemed fitting given that I pre-marinated the chicken in

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+Cristina Roman