Mexican Lasagne

• 4-6 poblano chiles
• 1 can black beans
• 16 oz Frontera tomatillo salsa
• 1/4 c cilantro, chopped
• 3 garlic cloves, minced
• 1/2 lb spinach
• 1/4 c raisins (snack box)
• 2 T olive oil
• s&p
• 4 c shredded chicken
• 1 c heavy cream
• 2 t dried epazote
• 8 oz colby, cheddar crumbles
• 8 corn tortillas, halved
• Pam

1. Roast and peel chiles. Dice and combine with black beans.
2. Combine tomatillo salsa, cilantro and chopped garlic. Set aside.
3. Preheat oven to 350* Put half of spinach in 2 qt casserole dish; drizzle with 1 T oil. Cook about 5 minutes, until it collapses. Repeat with rest of spinach. Add raisins; season with s&p Set aside.
4. Simmer cream and epazote for 10 minutes. Strain into 1-cup measure, pressing on solids.
5. Spray tortillas with Pam; bake in 400* oven 5 min/side.
6. ASSEMBLY:
7. Preheat oven to 350* Spread 1/4 c tomatillo sauce in bottom of casserole dish used for spinach. Layer 1/2 of the tortillas, 1/4 c tomatillo sauce, then 1/2 spinach, 1/4 c cream, 2 oz cheese, 1/2 chicken, black beans, 1/2 c tomatillo sauce, rest of spinach, 1/4 c cream, 2 oz cheese, rest of chicken. Top with remaining tomatillo sauce, then rest of corn tortillas, 1/2 c cream, 4 oz cheese.
8. Bake, covered, 30 minutes. Uncover and bake a few more minutes if too much liquid remains. Broil 3-4 min, til golden.

chiles, black beans, salsa, cilantro, garlic, spinach, raisins, olive oil, chicken, heavy cream, epazote, cheddar crumbles, corn tortillas

Taken from www.epicurious.com/recipes/member/views/mexican-lasagne-1276875 (may not work)