Mexican Lasagna

This has long been a favorite in my family! It’s a great meal that you can mix together the night before and bake the next day or pull from the freezer the day before. Also, it’s a great meal to give to someone as a gift for a celebration or bereavement gesture. Hope you enjoy!

Ingredients

  • 12oz shredded chicken
  • 1 cup light sour cream
  • 2 cups shredded Colby jack, divided
  • 1/2 cup salsa
  • 4oz can chopped green chilies
  • 2 tbsp fresh cilantro
  • 1 tsp chili powder
  • 1/4-1/2 tsp cayenne pepper
  • 6-8 flour or corn tortillas
  • Optional Toppings: pico de gallo, sour
  • cream, lettuce, salsa, hot sauce
  • Recipe

    Preheat the oven to 350°F. In a large mixing bowl, combine the chicken, sour cream, 1 1/2 cups of the shredded cheese, salsa, chopped green chiles, cilantro, chili powder, and cayenne pepper. Mix until well blended. To a 9x9 square baking pan, add a single layer tortillas (overlapping as needed), spread evenly 1/2 of the filling mixture, add a second layer of tortillas, spread the remaining filling mixture, and lastly sprinkle on the reserved shredded cheese. Cover tightly with aluminum foil and bake 30 minutes. Remove the foil and bake an additional 30 minutes. IMPORTANT: Allow the lasagna to rest 10 minutes prior to serving, otherwise it can fall apart. Garnish slices with your favorite toppings

    Approximate Nutrition Information per square (makes 9): 246 calories, 14g fat, 15g carbs, 13g protein

    leave a reply

    your email address will not be published . required fields are marked
    0 0 votes
    Recipe Rating
    guest
    Recipe Rating

    0 Comments
    Inline Feedbacks
    View all comments

    Tools You Can Use

    This has long been a favorite in my family! It’s a great meal that you can mix together the night before and bake the next day or pull from the freezer the day before. Also, it’s a great meal to give to someone as a gift for a celebration or bereavement gesture. Hope you enjoy!