Aztec Rotisserie Chicken Lasagna
GoodHeart Brand Specialty Foods
Thick corn tortilla chips
or corn tortillas
3 cups Tomato and Chile
Sauce (see note)
½ pound hand-pulled meat
from a Kirkland Signature
1½ cups crema Mexicana
1½ cups shredded Monterey
Jack or mild Cheddar
Preheat oven to 350°F.
Prepare the sauce: In a blender, puree tomatoes,
onion, garlic and jalapeños. Heat oil in a skillet
over medium heat. Add the puree and cook until
it thickens and becomes more orange in color. Add
poblanos. Season to taste with salt and pepper.
Line a 9-by-9-inch baking dish with a layer of
chips. Top with ¼ of the sauce, then ¼ of the
chicken, ¼ of the crema and ¼ of the cheese.
Repeat with 3 more layers, ending with cheese.
Cover and bake for 30 minutes. Uncover and
bake for 10 minutes, or until browned. Makes
Note: Leftover sauce will keep, refrigerated,
for about a week.
TOMATO AND CHILE SAUCE
3 14½-ounce cans diced
1 cup diced onion
4 teaspoons minced garlic
3 jalapeños, stems removed
2 tablespoons olive oil
3 roasted poblano peppers,
peeled, seeded and diced
4 cups leftover prepared
for garnish (optional)
Preheat oven to 375°F. Spray an 8-inch baking
dish with nonstick cooking spray.
Spoon in 2 cups stu;ng, then top with turkey.
Combine ¼ cup mayonnaise with cranberry
sauce; spread evenly over the turkey.
In a large bowl, combine the remaining ½ cup
mayonnaise, potatoes and cheese. Spread
evenly on the turkey. Top with the remaining
2 cups stu;ng.
Bake for 40 minutes, or until heated through.
Let stand for 10 minutes before serving.
Makes 6 servings.