Mexican Lasagna with White Sauce


1/4 cup butter
1/4 cup flour
2 cups chicken stock, heated
1/4 tsp cayenne powder
8 oz sour cream
1/4 tsp salt
4 oz can chopped green chilies, drained
1 tsp hot sauce

2 tbsp vegetable oil
11 oz can corn kernels, drained
15 oz can black beans, drained and rinsed
1/4 tsp cayenne
1/4 tsp garlic powder
1/2 tsp salt
1 cup ricotta cheese
1 egg
3 tbsp fresh cilantro, chopped
3 tbsp green onions, chopped
8 oz colby jack, shredded
4 8 inch flour tortillas
8 oz pulled chicken, heated
1 cup salsa


Preheat oven to 350F.

Melt the butter in a sauce pan on medium heat, then add the flour. Cook until flour smell is gone, about 3-5 minutes.

Add in a third of the chicken stock and whisk well after adding. Season with cayenne pepper and stir well. Add in sour cream, salt, chilies and hot sauce. Remove from the heat and set aside.

Combine vegetable oil, corn and black beans in a sheet pan and season with cayenne, garlic and salt. Bake for 15 minutes, then stir well and roast for an additional 15 minutes.Remove from oven and set aside. Mix together ricotta, egg, cilantro, green onions and half the cheese in a separate bowl.

In about a 9 inch round pan, add in 1/3 the white sauce. Cover with a tortilla, then add in the cheese, 1/2 bean mix, 1/2 cup salsa and cheese. Next layer is tortilla, 1/2 ricotta and remaining bean mix and 1/3 white sauce and another tortilla. Cover with rest of ricotta mix, all the pulled chicken, rest of the salsa, and the last tortilla. Cover with remaining sauce and cheese.

Place in the middle of an oven with foil under to catch drips. Bake for 50-60 minutes or until hot, bubbly and golden on top.

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