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!
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken
Servings: 9Servings
Calories: 246kcal
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Ingredients
12ozshredded chicken
1cupsour cream
2cupsshredded Colby jack cheesedivided
½cupsalsa
4ozcan chopped green chilies
2tablespoonfresh cilantro
1teaspoonchili powder
¼-1/2teaspooncayenne pepper
6-8flour or corn tortillas
Optional Toppings: pico de gallo, sour cream, lettuce, salsa, hot sauce
Instructions
Preheat the oven to 350°F.
In a large mixing bowl, combine the chicken, sour cream, 1 ½ 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 ½ 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.
Allow the lasagna to rest 10 minutes prior to serving, otherwise it can fall apart. Garnish slices with your favorite toppings