Sunday Supper: Mexican Chicken Lasagna with Chorizo Beans
Lasagna feeds the masses and looks impressive. If you make every layer and every sauce from scratch, it's an inspiring, if time-consuming, affair. In this take, flour tortillas make an admirable stand-in for pasta, and fillings are swapped for Latin-tinged flavors: roasty tomato sauce made with ground chicken, smashed, spreadable chorizo beans, corn, and a mix of cheddar and pepper jack cheeses.
It's a flexible recipe, though, so swap out ingredients in your fridge and freezer at will. For example, use ground beef in place of chicken, or opt for tomatillo salsa instead of the tomato-based version called for here. Add other veggies of your choosing, be it sautéed zucchini; seasoned, thinly sliced, par-boiled potatoes; or roasted poblano rajas. Or eliminate the meat entirely, if that's your preference.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.