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An ideal lasagna entree you’re able to prepare ahead of time and make
as mild or spicy to your heart’s content, including alternatively substituting chicken for precooked pork, beef, moose, venison, caribou, elk and so on...
Servings: (12)
Prep: 15 Mins.
Cook Time: 1 Hr.


1 (16 oz. can) refried beans
1 (1.25 oz. pkg.) taco seasoning
18 (6”) corn tortillas
3 chicken thighs, cooked and roughly shredded*
1 (15 oz. can) black beans, rinsed and drained
1 (4 oz. can) fire roasted mild diced green chilies, drained
1 cup sour cream
1 red bell pepper, finely chopped
1 (2.25 oz. can) sliced olives, drained
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese

--Shredded romaine lettuce
--Diced fresh tomatoes
--Sliced pickled jalapenos


Preheat oven to 350 degrees. Spray a 13”x9” baking dish, and set aside.

Place refried beans and taco seasoning in a small saucepan over low heat, mix to combine.  Stir occasionally, and heat until warm (so it spreads easily).

Repeat following layers 3 times in prepared baking dish: Arrange a layer of 6 corn tortillas in baking dish, top evenly with 1/3 refried bean mixture, 1/3 chicken, 1/3 black beans, 1/3 salsa, 1/3 green chilies, 1/3 sour cream, 1/3 bell peppers, 1/3 sliced olives, 1/3 mozzarella cheese, and 1/3 cheddar cheese.

Ready for the oven...
Spray bottom of foil (to prevent cheese from sticking) and cover lasagna, then bake for 45 minutes. Uncover, and continue baking for 15 minutes, until cheese is melted. 

Cut into squares, and serve topped with shredded lettuce, diced tomatoes, and sliced pickled jalapenos. ~ Enjoy!

Hot and ready to serve...
*Tip: I precooked 3 bone-in and skin-on chicken thighs covered with water in a medium saucepan, then added a bit of sea salt, freshly ground pepper, onion powder, and garlic powder. I brought the mixture to a boil, covered, then reduced heat to a simmer to gently boil for 25 minutes.  I cooled the thighs on plate, removed the skin and bones, then roughly shredded the meat.

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