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Carla Hall and Clinton Kelly Mexican Lasagna

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Carla Hall and Clinton Kelly Mexican Lasagna

Carla and Clinton Mexican Lasagna whipped a Mexican Lasagna that has delicious tomatillo salsa, shredded rotisserie chicken, pico de gallo, guacamole – and that’s just the beginning.  The best part is it’s easy to prepare and serves eight to 10 people – perfect for your dinner this weekend.

Learn to make Carla Hall and Clinton Kelly Mexican Lasagna as seen on the May 13, 2015.

If you’d like to learn how to make the delicious Carla Hall and Clinton Kelly Mexican lasagna made on “The Chew” on Wednesday, May 13, 2015, please watch the instructional video below and follow the link to “The Chew” website for the recipe.

 MEXICAN LASAGNA

  • For the Green Sauce:
  • 4 pounds Tomatillos (husked and rinsed)
  • 3 4 punce cans roasted green chiles
  • 3 tablespoons salt
  • 2 cups white onion (minced)
  • 2 tablepoons cilantro
  • Olive oil (drizzle if needed)
  • For Assembly:
  • 24 corn tortillas
  • 1 yellow onion (sliced)
  • 2 green bell peppers (sliced)
  • 3 tablespoons olive oil
  • 1 can black beans (drained)
  • 4 cups jack cheese (grated)
  • 3 cups shredded rotisserie chicken (tossed in 1 1/2 cups of the Green Sauce)
  • To Garnish:
  • 1 cup cilantro (stems removed)
  • lime wedges
  • sour cream
  • guacamole

FRIED TORTILLA STRIPS:

  • 3 corn tortillas (cut into 1/2-inch by 2-inch strips)
  • canola oil (to fry)
  • salt
  • Pico de Gallo:
  • 1 pint cherry tomatoes (halved)
  • 1/4 white onion (minced)
  • 1/4 cup cilantro (leaves only/chopped)
  • juice of 2 limes
  • 1/2 jalapeno (minced)
  • 1 tablespoon salt
  • 1 tablespoon slive oil

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