Mexican lasagna

This is one of those dinners that turned out well without much planning. We were having company the next day and I had a bout of insomnia. As I lay there I kept thinking whether I should make lasagna or enchiladas, then it occurred to me that maybe I could make my pack of large flour tortillas fill in for sheets of lasagna pasta. It worked, a nice example of fusion cooking.

One of the things I already had in my pantry and wanted to try out was a bottle of mole base that had neither nuts (to which I'm allergic) or chocolate. It was just a nice combination of peppers and oither spices (sorry, I didn't save the bottle, but you can improvise on this). We really like the frozen chicken tenders from Trader Joe's, so this was what I started with.

First off I followed the directions that came with the mole base to get the sauce, then separately sauteed a chopped sweet onion and eight chopped chicken tenders and added each to the sauce. I added a can of Cuban black beans and a package of roasted corn (both from TraderJoe's). Then I took my large flour tortillas and began layering them as I would with lasagna, in this case two at a time in a ceramic lasagna pan. To each layer I added the chicken mix and covered it with shredded mozarella (from Costco) to get four layers total. Into the oven at 350 for about half an hour. What resulted was about eight servings.

Company raved. I recommend playing around with your own variations. We're already used to using tortillas for wraps of one sort or another, but this is the first time I think they've been used in layers. Try it out.