INGREDIENTS

  • 2 tablespoons butter
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 (10- ounce) can cream of celery soup
  • 1 (10- ounce) can cream of chicken soup
  • 1/2 cup chicken broth
  • 1 rotisserie chicken, shredded
  • 1 (10- ounce) can diced tomatoes with green chilis, drained
  • 1 (4- ounce) can diced green chilis, drained
  • 1 (15- ounce) can black beans (or bean of choice), drained
  • 2 cups shredded sharp Cheddar cheese, divided
  • 12-14 corn tostadas
  • Chopped tomato, chopped green onion, chopped fresh cilantro, & sliced avocado, to serve

INSTRUCTIONS

  1. Preheat the oven to 350 degrees.
  2. In a 12-inch cast-iron skillet or Dutch Oven, melt 2 tablespoons of butter over medium-high heat. Add onion and cook, occasionally stirring, until the onion is soft, about 5-7 minutes. Stir in garlic, chili powder, and cumin and cook for 1 minute. Transfer the onions, garlic, and spices to a bowl and let them cool.
  3. In a large bowl, stir together the soups, broth, chicken, beans, tomatoes, chilis, and onion mixture until well combined.
  4. Spread one-third of the chicken mixture in the bottom of the skillet. Sprinkle with 3/4 cup of cheese. Lay 6-7 tostadas on top, overlapping them a bit around the skillet. Repeat the layers once. Spread the remaining chicken mixture onto the second layer of tostadas, and sprinkle it with the rest of the cheese.
  5. Bake until hot and bubbly and cheese is melted for about 25-30 minutes. Let the Mexican lasagna cool for about 10-15 minutes before serving.
  6. Serve with tomato, green onion, cilantro, and avocado.