I came up with this recipe about 9 years ago when I was looking for a way to use up some flour tortillas I had in the fridge. Sometimes I have done this with corn tortillas and to be perfectly honest, I like it both ways. Of all the things I have cooked in my kitchen, this makes the list as being one of the easiest dishes I have ever prepared. I recommend making this the day before. Not only will you thank me the day of when you get the satisfaction of knowing that your dinner is already done, but it tastes better the next day, as most lasagnas do. Here's how I did it:
2 organic boneless, skinless chicken breast (about 1 pound)
3 cups salsa (homemade or store bought)
1 tsp organic ground cumin
1 tsp organic adobo seasoning
1 1/2 cups organic cheddar jack or colby jack cheese
1/2 cups organic pepper jack cheese
4-6 organic 8 inch flour tortillas
Directions: In a medium saucepan, add the chicken breasts and cover with water. Cook on medium-high heat until the chicken is fully cooked, about 20 minutes. Remove the chicken and place on a cutting board. Use 2 forks and shred the chicken. Add it back to the saucepan, along with the salsa, cumin, and adobo. Cook on medium for about 5 minutes. To assemble, I prefer to cook this in a round baking dish, just because the tortillas are round, and it means that I don't have to do too much to the tortillas to make sure they fit. You could use an 8 x 8 baking dish if you like. Add about 2/3 cup of sauce to the bottom of the dish; you want the bottom to have a thin layer. Add 1 tortilla, 1 cup of sauce, and 1/3 of the cheese. Repeat the layers until all the tortillas and sauce are gone. You will have to cut the tortillas to make them fit. It doesn't have to be perfect. When all your layers are done, you will have some cheese left to go on the top layer. Don't add that just yet. Preheat the oven to 375 degrees. Cook the lasagna, uncovered, for 15 minutes. Sprinkle the remaining cheese on top and bake for another 15 minutes. If making ahead, let it cool completely, cover with foil, and put in the fridge. If serving the day of, let sit for about 20 minutes before serving.
Tip: This is an incredibly versatile and forgiving dish, meaning you can use what you have. If you don't have pepper jack, use cheddar or monterey jack. I have even used a store bought rotisserie chicken before and that works very well. If you didn't want to boil the chicken, you could roast it at 400 degrees for about 16-20 minutes. Prior to wanting to cook everything from scratch, I used jarred salsa; and it was tasty. I found a brand I liked it and stuck with it. But I can tell you with 100% certainty, homemade salsa is the way to go. I recommend you experiment with making your own until you find a recipe that works for you. You might like it more spicy than me. Get your base ingredients: Tomato, onion, jalapeno, garlic, lime, cilantro, salt & pepper. Add to a blender or food processor, taking note of how much you added. Taste it and make adjustments. Let it sit for about 20 minutes, taste it again and adjust until you have it just the way you want. That's a technique I use quite a bit in my kitchen. It took me 6 months to get my tomato basil sauce just the way I wanted it.