Mexican Lasagna

I love Mexican food.  What's not to love?  This is one of my "go-to" recipes for a Mexican flavor.  It is easy and fast and my family loves it.  We also love the red rice.  This rice is not the spiced kind you might get in a restaurant.  It is just like my Mom made it, with tomato juice - although hers was better because she always used home canned tomato juice.  It is lovely.

Mexican Lasagna

18 corn tortillas

1/2 rotisserie chicken (about 2 cups of cooked chicken)*I have made this without the chicken and increased the beans :)

3 cans , 10 ounces each, green chili enchilada sauce (red is good, too)

 1 can (14 ounces) black beans, drained

2 cups frozen corn

1 cup sour cream

2 cups grated cheese (I use cheddar or Monterrey jack)

Preheat oven to 350 degrees.

In a 13x9 baking dish, cover bottom with 6 tortillas.

Spread 1/2 cup sour cream over the tortillas.  Spread 1/2 the chicken, 1/2 the beans, and 1/2 the corn on top of sour cream.  Sprinkle 1/3 of cheese on top of this.  Pour 1 can of enchilada sauce over this mixture.

Repeat.

Top with 6 more tortillas, 1 can of sauce and the remaining cheese.

Bake in a 350 degree oven for 30-40 minutes, until heated through.  Let sit 10 minutes before cutting.


Red Rice

2 cups white rice, NOT instant ( I like medium grain for this)
4 cups tomato juice OR 1 can (14 ounce) tomato sauce and enough water to make 4 cups
1 Tablespoon oil (canola)
1 teaspoon salt

Put oil and  rice in a large sauce pot.  Heat over medium high heat until the rice begins to be more opaque, about 2 minutes.

Add tomato juice and salt.  Stir.  When the rice begins to boil, reduce heat to low and cover.  Let cook, covered, for 20 minutes.  After 20 minutes, turn off heat, stir, and let sit, covered for an additional 5-10 minutes or until the rice is soft.