Goodness, The things I get into when I am not sure what to make for dinner! This is when the mind takes over and all the flavors you learned to create come together right? YES!! Well Here is something I threw together tonight on a wim and all I have to say is YUM! Here is my spin on a mexican Lasagna using Phyllo dough! Cuts calories and carbs well as much as you can with this right?! Hey don’t judge every little bit counts.
1 roll of Fillo (Phyllo) dough. *usually comes two rolls per box you will only need 1 of these rolls and they are located in the freezer section.
- 3 large boneless skinnless chicken breast (poached and shredded)
- 1 32oz can of Refried beans
- 1 28oz can of green chile sauce *you will have some left over for garnish)
- 2 tsp Cumin
- 1/2 stick of melted butter
- pastry brush
- 1 large tomato diced
- 2 green onions diced
- 2 slices of jarred roasted red pepper diced
- 1 tsp each salt and pepper
- 2 tsp smoked paprika or hungarian whatever you have
- 2 cups of mexican blend or mild cheddar cheese
- 1 small bunch of parsley ( or you can use cilantro )
- Garnish: Avocado, cilantro, left over green chile sauce, sour cream and fresh-cut lime
The first step is to boil the chicken, let it cool and shred it. (This can be done ahead of time even the night before or at lunch and set in the fridge until your ready to start cooking.) But when you are done it should look like this and put into a large sauce pan.Set aside and grab that cutting board so we can cut up the veggies. When your done you should have an assortment that looks like this.Or this! OK OK This was so pretty I just kep snapping pictures.Take half of each of what we have here and put right into the chicken, like so.In here I have also now added cups of the green chile sauce, paprika, salt, pepper and cumin. Turn on medium low and let those flavors simmer into the chicken.
Then brushed the layer with the melted butter and set aside. In another medium size pot I put my refried beans and the other half of green onion and about 2 cups of the green chile sauce and put the heat on medium low to get them nice and soft.Now I can start layering. First sprinkling some cheese on the bottom, then a few scoops of the chicken mixture which smells fantastic right now. NOW please make chef Ramsay proud and taste before we start adding this in! If you think it needs more of something add it!! This is your dish after all. Just always ad 1 tsp at a time and your sure not to go overboard. and layer…and layer…now the phyllo again another 4 or 5 sheets we aren’t really counting are we? But we are buttering each layer!!and layer…I only did ONE layer of the refried bean mixture and that was a perfect balance. For the last layer…I did two like this so that the top had a nice extra crispness to it. So in other words 4 sheets buttered and smeared with the green chile sauce then 5 sheets buttered and again smeared with the sauce but on the top I added a final amount of cheese and the rest of the veggies from my cutting board…which should be about this amount below…
Cook on 350 degrees for about 40minutes. At the last-minute put the broiler on for about 2 min tops keep checking!! You just want the edges to crisp up and get a nice golden brown color on top. Like so…
Now the plating..Well while I was waiting i got out an assortment of toppings. Basically what I always have on hand and the left over chile sauce which I played around making a schmear on each plate with lol You know, like a gastrique sauce. C’mon we all watch chopped 🙂 Yes anyway this is what I had out for toppings! I also used the left over refried beans and put that in a little ramekins with some shredded cheddar. This was sooo good I don’t believe anyone spoke at dinner and three of them went back for more. So yes a winner for menu in mind night 🙂
Would love to hear back from someone who tries this one! Bon appetit!