Have you seen the rotisserie chickens at Costco? They're huge, juicy, and fresh. It was less than 30 minutes to closing, but customers were still stalking the station waiting for the chickens to come out. I can get 2-3 meals for both of us from one chicken. We love Mexican flavors, so my husband chose this Mexican Lasagna from Slow Cooker Revolution. The original recipe called for you to use a meat filling that was prepared in the slow cooker, but we took a shortcut by using the rotisserie chicken.
2 cups shredded chicken, beef or pork filling or 3 cups ground taco meat filling
1 15 oz can pinto beans or black beans, drained and rinsed
1 14.5 oz can whole tomatoes, drained and diced
1 cup fire roasted, frozen corn
1/2 cup minced fresh cilantro
1 tbsp fresh lime juice
salt and pepper
9 6-inch corn tortillas
1 1/2 cups shredded Monterrey pepper jack cheese
1. Adjust oven rack to middle position and preheat oven to 350 degrees
2. Microwave filling, beans, tomatoes, and corn in a covered bowl until hot, stirring occasionally, 2-4 minutes. Stir in 1/4 cup cilantro, lime juice and season with salt and pepper to taste
3. Coat both sides of tortillas with olive oil spray, arrange on rimmed baking sheet and bake until tortillas are soft and pliable, 2-4 minutes
4. Increase oven temperature to 450 degrees
5. Spread one-third of filing into 8-inch square baking dish. Layer 3 tortillas on top of filling, overlapping as needed, and sprinkle with 1/2 cup cheese. Repeat with one-third more filling, 3 more tortillas, 1/2 cup cheese, and remaining filling. Cut remaining 3 tortillas into quarters and scatter over filling. Sprinkle with remaining 1/2 cup cheese
6. Bake until bubbling and golden, about 15 minutes. Let cool for 5 minutes. Top with remaining cilantro and serve.