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Spicy Tex-Mex Lasagne

plate

Yield

Makes 8 servings

kikkoman products used:

ingredients

1 whole roast or rotisserie chicken
2 cans (20 ounces each) enchilada sauce
2 tablespoons Kikkoman Sriracha Sauce
12 to 16 six-inch corn tortillas
1 can (30 ounces) refried beans
2 cups shredded Monterey Jack cheese

directions

Preheat oven to 375°F. Shred chicken meat and discard bones and skin. In a medium saucepan, heat enchilada sauce and sriracha sauce over medium heat for about 5 minutes or until hot. Spread 3 tablespoons sauce in an 11- by 7-inch baking dish and arrange 3 or 4 tortillas on top in a single layer. Spread refried beans on top. Add another layer of tortillas and sprinkle with the cheese. Spread 1 cup sauce on top and add a third layer of tortillas. Spread chicken on top of tortillas, layer remaining tortillas on top and cover with remaining sauce. Bake for 30 minutes or until heated through.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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