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Mexican Chicken Tortilla Lasagna

4

0 min

Mexican Chicken Tortilla Lasagna

Mexican Chicken Tortilla Lasagna Photo 1

Time

0 min

Serving

6 persons

Calories

349

Rating

4.00★ (4)

Cuisine

Mexican
Author: Victoria Buriak
Pasta is replaced by corn tortillas in this Mexican-Italian mashup lasagna recipe. Instead of the traditional pasta, tomato sauce, and mozzarella, this version features tortillas, enchilada sauce, zesty diced tomatoes, and queso fresco cheese.

Ingredients

  • mild enchilada sauce: 1 can (10 ounce can)
  • olive oil: 1 Tbsp
  • onion: 1 piece (diced)
  • ground chicken: 1 pound
  • tomatoes with green Chilis (such as RO*TEL®), halfway: 1 can (10 ounce can, drained, diced)
  • reduced-sodium taco seasoning mix: 0.5 pack (1.25 ounce pack)
  • ounces crumbled queso fresco: 5 piece (divided)
  • Mexican crema: 0.25 cup
  • Mexican crema: 1 Tbsp
  • egg: 1 piece
  • corn tortillas: 6 piece
  • ounces grated Cheddar cheese: 3 piece

Metric Conversion

Stages of cooking

Mexican Chicken Tortilla Lasagna Photo 21
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  1. Preheat the oven to 375 degrees F (190 degrees C). Spread about 4 tablespoons enchilada sauce over the bottom of an 8x6-inch baking dish. Pour remaining enchilada sauce into a medium bowl.
    Mexican Chicken Tortilla Lasagna Photo 2
  2. Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until translucent, about 5 minutes. Add ground chicken and sauté until browned and crumbly, 5 to 7 minutes. Pour diced tomatoes and liquid into the skillet and stir in taco seasoning until incorporated.
    Mexican Chicken Tortilla Lasagna Photo 3
  3. To the enchilada sauce in the bowl, add 4 ounces queso fresco, 1/4 cup plus 1 tablespoon Mexican crema, and egg; stir to combine.
    Mexican Chicken Tortilla Lasagna Photo 4
  4. Trim tortillas to have a straight edge if desired. Lay two tortillas in enchilada sauce in the baking dish; top with some chicken mixture and some enchilada sauce mixture. Repeat layers (tortillas, chicken, sauce) twice more. Top with remaining queso fresco and Cheddar cheese.
    Mexican Chicken Tortilla Lasagna Photo 5
  5. Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 more minutes. Let rest for 10 to 15 minutes before serving.
    Mexican Chicken Tortilla Lasagna Photo 6

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