Chipotle Chili Lasagna Recipes

Steps:

• Sauté onions and peppers in oil until peppers are floppy.
• Dice 2 tomatoes and chipotle peppers, add with sauce and oregano, simmer
• Add tomato sauce and paste, simmer, the longer the better.
• Grate cheese, chop cilantro, toss together (preheat oven to 350ºF).
• Cut tortillas in half, rinse corn and set aside, slice 2 tomatoes and set aside.
• Layer in casserole dish: sauce, tortillas, cheese, sauce, corn, tortillas, cheese, sauce, corn, tortillas, sauce, cheese, arrange tomato slices on top.
• Bake covered for 30-40 min., uncover and back another 15-25, let cool.
• Top with sour cream and serve with Mexican rice and refried black beans.

Steps:

• Heat olive oil in large saucepan over medium heat.
• Add carrots, bell peppers, onion, and garlic. Cook until light golden brown, about 10 minutes. Season with salt and pepper to taste.
• Add chili powder and cumin and cook, stirring frequently, 2 minutes.
• Add tomatoes, beans, and chipotle peppers. Heat to near boiling.
• Reduce heat and simmer until vegetables are tender, stirring occasionally, about 30 minutes.
• Add water if mixture is too thick, and add additional salt and pepper to taste.
• Serve in warm bowls with warm tortillas.

Steps:

• Cook noodles according to pkg directions, drain.
• Preheat oven to 350.
• Crumble beef into nonstick skillet.
• Add onion, gr pepper, 1/2 tsp cumin, 1/2 tsp chili pwdr, 1/2 tsp salt & pepper.
• Cook, stirring until beef is browned; drain
• Stir in 3/4 cup enchilada sauce; remove from heat
• In bowl lightly beat egg.
• Stir in ricotta, 1/2 cup shredded cheese, remaining cumin, chili pwdr and salt.
• Spread 1/2 cup enchilada sauce in 13X9 baking dish.
• Arrange 3 noodles over sauce.
• Spread with cheese mixture.
• Top with 3 noodles.
• Spread with beef mixture.
• Top with remaining noodles.
• Spread with remaining enchilada sauce.
• Cover with foil, bake 45 minutes.
• Remove foil.
• Sprinkle with remaining shredded cheese.
• Bake uncovered until cheese is melted and sauce is bubbly about 10-15 minutes
• Let stand 10 minutes before serving.
• To Freeze: Flash freeze uncooked, wrap and label.
• To Reheat: Defrost overnight, and cook per directions.

Steps:

• Preheat oven to 350 degrees.
• Coat a 9" x 13" baking dish with nonstick cooking spray.
• Cook the lasagna noodles according to the package directions; drain.
• In a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper; mix well.
• Spread 3/4 cup chili over the bottom of the baking dish.
• Place 3 lasagna noodles over the chili.
• Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili.
• Place 3 noodles over the chili then top with the remaining chili.
• Place the 3 remaining noodles over the chili
• Top with the remaining cheese mixture then top with the remaining chili.
• Cover tightly with aluminum foil.
• Bake for 30 minutes
• Remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese.
• Bake for 10 more minutes.
• Remove the oven.
• Sprinkle with the remaining scallions; and let sit for 5 minutes before serving.
• OPTION: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.

Steps:

• Preheat oven to 350.
• Soften corn tortillas in the microwave for 30 seconds.
• In a small bowl mix cottage cheese, cream cheese, mozzerella, cheddar, and chicken broth.
• Spray a square baking dish (8x8, 9x9, etc) with cooking spray, then spread a few tables spoons of chili onto the bottom. Place one layer of corn tortillas on top (about 3 or 4).
• Layer about a third the jar of chili onto tortillas. Top with half the cheese mixture.
• Repeat layer begining with 3 more tortillas, another third of the chili, and the rest of the cheese. Top with the final layer of tortillas. Cover with remaining chili and sprinkle more cheese on top.
• Bake for 20-25 minutes.