Chipotle Mexican Lasagna - cooking recipe

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

Preparation

Saute onions and peppers in oil until peppers are floppy.
Dice 2 tomatoes and chipotle peppers, add with sauce and oregano, simmer
Add tomato sauce and paste, simmer, the longer the better.
Grate cheese, chop cilantro, toss together (preheat oven to 350\u00b0F).
Cut tortillas in half, rinse corn and set aside, slice 2 tomatoes and set aside.
Layer in casserole dish: sauce, tortillas, cheese, sauce, corn, tortillas, cheese, sauce, corn, tortillas, sauce, cheese, arrange tomato slices on top.
Bake covered for 30-40 min., uncover and back another 15-25, let cool.
Top with sour cream and serve with Mexican rice and refried black beans.