Spicy Southwestern Lasagna

Spicy Southwestern Lasagna
adapted from the Texas Pete Hot Sauce recipe


1 lb boneless, skinless chicken breasts (would also work vegetarian style, sub black beans)
1/2 cup flour
2 tsp salt
1/4 tsp ground cumin
3-4 Tbsp butter
1 onion, diced
1 small poblano pepper, diced (we used ancho peppers)
1 cup fresh corn (feel free to use the whole can of corn)
2 garlic cloves, minced
1 28 oz can diced tomatoes in juice
3/4 cup plain Greek yogurt (orginial recipe called for 2 CUPS heavy cream, can you believe it?!)
1/4 cup Chipotle Tobasco sauce
1/4 cup chicken broth
1 tsp sugar
12 corn tortillas (small taco size is fine)
1 cup shredded Cheddar cheese

Preheat oven to 375.

In ziplock bag or between sheets of saran wrap, pound chicken to 1/4 inch. In shallow bowl, combine flour, 1 tsp salt, and cumin. Coat chicken pieces in the mixture, reserving remaining mixture for later.

Melt 2 Tbsp butter in frying pan. Brown chicken over medium-high heat about 1 minute per side until browned and cooked through. Set cooked chicken aside. (In retrospect, it would have turned out the same to just bake or boil the chicken and avoid the mess and fat from frying it here.)

Add 1 Tbsp butter back to frying pan and add onion, pepper, corn, garlic, and 1 Tbsp reserved flour mixture over medium heat. Cook 2 minutes or until vegetables have softened.

Add tomatoes with their juice, yogurt, Tobasco, broth, salt, and sugar. Stir and cook until sauce has thickened, about 1-2 minutes.

Dice reserved chicken and add to sauce.

Line bottom of large casserole dish with 4 tortillas. Spread 1/2 chicken and sauce mixture and top with 4 more tortillas. Add second 1/2 of chicken and sauce mixture then top with remaining tortillas.

Sprinkle cheese over top. Bake 15-20 minutes until cheese has melted and lasagna is heated through.