Categorized:
- Main Dish
- Mexican and Southwestern
- Poultry
Tagged:
- cheddar cheese
- chicken
- chili powder
- cilantro
- cumin
- garlic
- green chilis
- monterey jack cheese
- onions
- paprika
- salsa
- sour cream
- tomatoes
- tortillas
Mexican Lasagna
Ingredients
- 1 lb boneless skinless chicken breast , cooked and shredded*
- 1 cup sour cream
- 1 1/3 cups fire roasted salsa , divided, recipe follows
- 1 (4 oz) can diced green chiles
- 2 Tbsp chopped fresh cilantro
- 1 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- Salt and freshly ground black pepper , to taste
- 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 oven to 350 degrees. In a large mixing bowl blend together sour cream, 1 cup salsa, green chiles, cilantro, chili powder, paprika, cumin, onion powder, and season with salt and pepper to taste. Fold in shredded chicken.
- Spray an 11 by 7-inch baking dish with cooking spray and spread 1/3 cup salsa evenly in bottom of dish.
- Layer 15 tortilla quarters evenly over salsa, slightly overlapping each other (the flat cut sides of tortillas should be facing the rim of dish and rounded sides facing inward).
- Spread 1/2 of the chicken mixture evenly over tortilla layer the sprinkle 1/2 cup corn evenly over chicken mixture layer.
- Spread 1/2 cup Monterey Jack and 1/2 cup Cheddar evenly over corn layer, the repeat this process once more (tortillas (you’ll have 2 quarters left over), chicken mixture, corn, cheeses.
- Tent with foil and bake in preheated oven 40 minutes, then remove foil and bake 20 minutes longer.
- Remove from oven and allow to rest 5 minutes then cut and serve with fresh tomatoes, avocados (or guacamole), additional sour cream, fresh cilantro, lime juice and hot sauce as desired.
Notes
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