Chicken Taco Lasagna

Recipe is courtesy of Jake and Jazz Smollett of CLEO TV as featured on, “LIVING BY DESIGN WITH JAKE AND JAZZ.”

INGREDIENTS

1 tablespoon vegetable oil
½ yellow onion, finely chopped
1 jalapeno chile, seeded and finely diced
2 pounds ground chicken
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons sea salt
2 handfuls fresh cilantro chopped
One 15 ounce can low sodium black beans, drained and rinsed
Two 14.5-ounce cans no-salt-added diced tomatoes with 1 can of juice (drained)
4 green onions, thinly sliced
3 cups shredded Monterey jack (12 ounces)
3 cups shredded sharp cheddar
1 cup shredded pepper jack (about 4 ounces)
3 12-inch flour tortillas
1 cup sour cream
2 tablespoons Mexican hot sauce
1 vine-ripened tomato, thinly sliced
1 Hass avocado, pitted, peeled, and thinly sliced

PREPARATION

Preheat the oven to 375 degrees.
Heat the oil in a large heavy-bottomed pot over medium-high heat, add the onion and jalapeno, and saute until soft, 2 minutes.
Add the chicken ad season it with the chili powder, cumin, salt, and half the cilantro
Cook the chicken until it’s browned and cooked through, about 5 minutes, breaking it up with a wooden spoon.
Add the beans and diced tomatoes and bring the mixture to a simmer. Cook for 10 minutes, remove the pan from the heat and add half the green onions (you want them to keep a nice crunch)
Mix the cheeses in a large bowl and set aside.
Place the tortillas on a baking sheet and bake for 3 to 5 minutes to get them a little crunchy.
Remove from the oven and build the lasagna. Layer one tortilla at the bottom of a cast iron pan then top with one-third of the cheese blend and top with a second tortilla.
Add half of the remaining chicken mixture, then half the remaining cheese, and top with the remaining tortilla.
Spread the remaining chicken mixture and cheese on top. Bake for 20 minutes, or until the cheese is browned and bubbly.
Set aside to cool slightly before serving.
Whisk together the sour cream and hot sauce in a small bowl. Top the lasagna with tomato and avocado slices, the remaining green onions and cilantro, and the spicy sour cream.