Mexican Lasagna
Ingredients
The filling
-
1
lb
boneless skinless chicken breast, cooked and shredded
-
1
cup
sour cream
-
1 ⅓
cups
fire roasted salsa, divided
-
1
can (4 oz)
diced green chiles
-
2
Tbsp
chopped fresh cilantro
-
1 ½
tsp
chili powder
-
½
tsp
paprika
-
½
tsp
ground cumin
-
½
tsp
onion powder
-
¼
tsp
cayenne pepper (optional)
-
to taste
Salt and freshly ground black pepper
The layers
-
8
(6-inch)
corn tortillas, cut into quarters
-
1
cup
fresh corn (or frozen and thawed)
-
4
oz
finely shredded Monterey Jack cheese (1 cup)
-
4
oz
finely shredded Cheddar cheese (1 cup)
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix together sour cream, 1 cup salsa, green chiles, cilantro, chili powder, paprika, cumin, onion powder, and season with salt and pepper.
- Fold in the shredded chicken.
- Spray an 11 by 7-inch baking dish with cooking spray and spread 1/3 cup salsa in the bottom.
- Layer 15 tortilla quarters over the salsa, slightly overlapping.
- Spread half of the chicken mixture over the tortillas, then sprinkle 1/2 cup corn over the chicken.
- Spread 1/2 cup Monterey Jack and 1/2 cup Cheddar cheese over the corn.
- Repeat the layering process once more with the remaining ingredients.
- Cover with foil and bake for 40 minutes, then remove the foil and bake for an additional 20 minutes.
- Allow to rest for 5 minutes before serving with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
356
Total fat
22g
Total carbohydrates
12g
Total protein
26g
Sodium
823mg
Cholesterol
105mg
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