Chicken and Poblano Pepper Lasagna

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Good Afternoon.

Ever NOT been pregnant and had weird cravings? I know right… happens to me all the time too.

Seriously, I have been on a crazy Mexican Kick. So much so that the other day my craving for Mexican food went to another level. I am talking I really wanted lasagna, but I also really wanted Mexican food.

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Ta Da; today’s recipe. It’s a Mexican Lasagna! You really can have the best of both worlds.

1 box lasagna noodles
2 1/2 cups shredded chicken
1 packet Taco seasoning
4 Poblano peppers
1 large 30 ounce can Green Enchilada sauce
1 large 24 ounce can black beans, drained
2, 14 ounce cans Mexican stewed tomatoes
6 slices cheddar cheese
2 cups shredded Mexican cheese blend
1 small can sliced black olives
2 tbs olive oil

Start by preheating your oven to 375 degrees. The next step is prep, which is the key to any lasagna you make. You want to get everything ready and just layer on the goodness.

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To begin, get your chicken ready. I had leftover roast chicken from the night before, so this was perfect. If you have uncooked chicken, two chicken breasts about do it for this meal. You want to add a little oil to the pan and place in your shredded chicken.

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Next, add the taco seasoning and mix well. Once the chicken is coated and full of flavor, set to the side.

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Roasted peppers are an all time favorite and this lasagna has a layer of them. Take your peppers and cut off the tops. Next, slice them in half length wise.

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Turn on your gas burner and place the pepper directly on the flame. Char both sides for about 20 seconds. Your peppers should be pliable and a little black.

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Enchilada sauce is the tomato sauce of this recipe. I went with green but you can do red. Before we start assembling the lasagna, it’s important to put some sauce on the bottom of the pan.

20131012_112837Add your first layer of noodles. Throw half your drained black beans on top. Add one can, plus the juice (do not drain), of the Mexican stewed tomatoes.

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Add you next layer of noodles and some sauce.

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Layer half the chicken and 6 slices of cheddar cheese.

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Next, add that layer of Poblano peppers.

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Add some more enchilada sauce. Next, layer noodles, the rest of the black beans, and the can of tomatoes with the juice.

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Add the remainder of your chicken with some more enchilada sauce.

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Top with the last set of noodles, and pour the remainder of the enchilada sauce over the whole thing.

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Add the sliced black olives.

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Bake at 375 degrees for about 45 minutes. You want the noodles to get tender and the cheese to melt. Voila!

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4 thoughts on “Chicken and Poblano Pepper Lasagna

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