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Mexican Chicken Tortilla Lasagna
Mexican Chicken Tortilla Lasagna
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Mexican-Italian fusion: Tortilla Lasagna combines the best of both worlds for a crowd-pleasing meal.
Ingredients:
  • 1 (10 ounce) can mild enchilada sauce
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 pound ground chicken
  • 1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL®), halfway drained
  • 0.5 (1.25 ounce) package reduced-sodium taco seasoning mix
  • 5 ounces crumbled queso fresco, divided
  • 0.25 cup Mexican crema
  • 1 tablespoon Mexican crema
  • 1 large egg
  • 6 corn tortillas
  • 3 ounces grated Cheddar cheese
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of enchilada sauce on the bottom of an 8x6-inch baking dish, then transfer the remaining sauce to a medium bowl.
  • In a hot skillet, sauté onion until translucent. Add ground chicken and cook until browned. Stir in diced tomatoes and taco seasoning until well combined.
  • Combine 4 ounces queso fresco, 1/4 cup plus 1 tablespoon Mexican crema, and an egg into the enchilada sauce bowl and mix well.
  • If desired, trim tortillas for a neater edge. Layer two tortillas in enchilada sauce in the baking dish, then top with some chicken mixture and enchilada sauce. Repeat layers (tortillas, chicken, sauce) two more times. Finish by topping with remaining queso fresco and Cheddar cheese.
  • Place the dish in the preheated oven and bake covered for 35 minutes. Uncover and bake for an additional 10 minutes. Allow the dish to rest for 10 to 15 minutes before serving.

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