Mexican Lasagna I find Mexican food irresistible so I jumped at the chance to write this post!  This is a Sponsored Post written by me on behalf of Mission Foods. All opinions are 100% mine.

Mission tortillas are my favorite brand without doubt. The tortillas, both corn and flour, are always fresh. Moreover, they are far more flavorful than any other brand I have used.

I have a story and a recipe to share however, a few facts about Mission Foods first. My personal favorite, Mission Flour Tortillas, contain 0 grams trans fat per serving and are cholesterol free. The home-style flour tortillas are the type I like to use most however with hubby’s diet, the extra thin corn tortillas work better. The have less calories and fat, again with no trans fats. The serving size is two tortillas.

Mission Foods kicked off summer with the Mission Menus Challenge.
On June 28, 2010, Chef Sara Moulton encouraged consumers to submit their budget-friendly recipes to Mission for a chance to compete in a cook-off in Los Angeles and win a $10,000 dream kitchen makeover as well as a host of weekly prizes. The challenge runs until 11:59:59 PM ET on August 9th. Recipe submissions are judged as follows: Degree to which Recipe is ‘budget friendly’ (34 points), Creative use of Mission Flour Tortillas (33 points), Overall appetizing appeal of the dish (33 points).

The other night hubby asks what is for dinner. Mexican I replied. Next came, oh c’mon Mexican and a few unidentifiable grumbles. You see hubby is on a diet, a low carb, low fat, portioning controlled diet. He was thinking chili or tacos, which means way less food for him. After dinner, he complimented the meal, “Dear that was really good.” As a wife with an opportunity, I replied with a slightly snarky smile, “Yeah and you grumbled when I said Mexican.”

For dinner, I served Mexican Style Chicken Lasagna.

6 Mission extra thin corn tortillas
2 boneless skinless chicken breast, cut lengthwise into 1” thick strips

2 teaspoons chili powder, divided
2 teaspoons ground cumin, divided
1/2 teaspoon smoked paprika
Salt and pepper to taste

1 bell pepper ( I used red)
1 onion
2 garlic cloves, minced
1 small can tomato sauce
1 can diced tomatoes with green chilis, lime, and cilantro
1/2 15 oz can of black beans, drained and rinsed well
2-3 tablespoons olive oil

3/4 cup light sour cream
1 1/2 cups reduced fat Colby Jack cheese, shredded

Pre-heat oven to 375 degrees. Spray an 8 x 8 baking dish or casserole with cooking spray. Sprinkle chicken with half the chili and cumin powders; season with salt and pepper. Toss chicken to coat thoroughly with spices and set aside. Clean and slice the bell pepper and onion into strips. Peel and mince the garlic cloves. Heat half of the olive oil in a large skillet over medium heat. Cook the chicken, stirring constantly until no longer pink. Add the vegetables and garlic; continue to stir and cook for two or three minutes. Add the tomato sauce, diced tomatoes, black beans, and remaining spices. Stir well. Turn heat to low and cook for about five minutes in order to incorporate flavors and allow thickening.

Place three Mission Corn Tortillas on the bottom of the prepared baking dish. Spoon half the mixture over the tortillas. Drop half of the sour cream by spoonfuls evenly over the chicken mixture. Cover with half the cheese. Repeat the process with the remaining tortillas, chicken, sour cream, and cheese. Bake for 30 to 35 minutes, until cheese is melted and sides are bubbling. Remove from oven and allow sitting for a few minutes for firming.

Yeilds: 4 servings

I just love preparing this Lasagna .  The recipe is very versatile. I have used a variety of meats, cheeses, and vegetables-corn, red beans, or pigeon peas. Other ingredient I have substituted include using Mission Chunky Salsa in place of the diced tomatoes.

Add Spanish rice and a salad, this Mexican Lasagna will serve 4 people.

Visit my sponsor: Mission Menus Challenge