Layering food for a lasagna, or in this case, a Mexican Inspired Dish, is a little like wearing fancy under clothing. You might be the only one who knows, but you feel better. Still, layering flavors and ingredients evenly in your dish will ensure that all the flavors you put into your meal are distributed and enjoyable with each bite. Here’s a recent concoction, Mexican inspired and gluten-free, that I cooked up, beautifully layered, completely delicious.
12 Corn Tortillas
3 Breasts of Chicken, Poached, then pulled
Shredded Cabbage
Sliced Tomatoes
Sliced Onion
1 Cup Ricotta Cheese
1/2 Cup Natilla (or anything like creme fraiche, which is sweeter than sour cream)
8 oz Salsa Verde
Provolone OR Mozzerella
Coat your casserole dish with a bit of light oil or Pam
Lay down 6 Tortillas (I like to trim mine to fit the corners)
Spoon on and spread some Salsa Verde, just to moisten
Layer on your pulled chicken
Layer on some shredded cabbage
Lay down your sliced tomatoes
Cover with 6 more Tortillas and begin again
This time Layer on:
Chicken
Tomatoes
Salsa Verde
Ricotta
Cream/Natilla
Onions
Salsa Verde
Provolone or Mozzerella
Top with remaining 6 Tortillas
Cover with cheese & bake at 350 until bubbling hot, about 30 minutes.
No Comments