Chipotle Mexican Lasagna

Ingredients

• vegetable oil
• 1 small onion
• 4 poblano peppers, sliced into strips
• 4 ounces chipotle chiles in adobo
• 4 roma tomatoes
• 2 tablespoons Mexican oregano
• 16 ounces tomato sauce
• 6 ounces tomato paste
• water
• 8 ounces chihuahua cheese
• fresh cilantro, to taste
• 16 ounces corn
• 12 small tortillas

Directions

1. 1

   Sauté onions and peppers in oil until peppers are floppy.

2. 2

   Dice 2 tomatoes and chipotle peppers, add with sauce and oregano, simmer

3. 3

   Add tomato sauce and paste, simmer, the longer the better.

4. 4

   Grate cheese, chop cilantro, toss together (preheat oven to 350ºF).

5. 5

   Cut tortillas in half, rinse corn and set aside, slice 2 tomatoes and set aside.

6. 6

   Layer in casserole dish: sauce, tortillas, cheese, sauce, corn, tortillas, cheese, sauce, corn, tortillas, sauce, cheese, arrange tomato slices on top.

7. 7

   Bake covered for 30-40 min., uncover and back another 15-25, let cool.

8. 8

   Top with sour cream and serve with Mexican rice and refried black beans.