Name: Mexican Chicken Tortilla Lasagna
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Mild enchilada sauce - 1 (10 ounce) can; Olive oil - 1 tablespoon; Onion, diced - 1 small; Ground chicken - 1 pound; Diced tomatoes with green chiles (such as RO*TEL®), halfway drained - 1 (10 ounce) can; Reduced-sodium taco seasoning mix - ½ (1.25 ounce) package; Crumbled queso fresco, divided - 5 ounces; Mexican crema - ¼ cup; Mexican crema - 1 tablespoon; Egg - 1 large; Corn tortillas - 6; Grated Cheddar cheese - 3 ounces

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Chicken Tortilla Lasagna

1. Mild enchilada sauce - 1 (10 ounce) can

2. Olive oil - 1 tablespoon

3. Onion, diced - 1 small

4. Ground chicken - 1 pound

5. Diced tomatoes with green chiles (such as RO*TEL®), halfway drained - 1 (10 ounce) can

6. Reduced-sodium taco seasoning mix - ½ (1.25 ounce) package

7. Crumbled queso fresco, divided - 5 ounces

8. Mexican crema - ¼ cup

9. Mexican crema - 1 tablespoon

10. Egg - 1 large

11. Corn tortillas - 6

12. Grated Cheddar cheese - 3 ounces

How to cook deliciously - Mexican Chicken Tortilla Lasagna

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Spread about 4 tablespoons enchilada sauce over the bottom of an 8x6-inch baking dish. Pour remaining enchilada sauce into a medium bowl.

2. Stage

Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until translucent, about 5 minutes. Add ground chicken and sauté until browned and crumbly, 5 to 7 minutes. Pour diced tomatoes and liquid into the skillet and stir in taco seasoning until incorporated.

3. Stage

To the enchilada sauce in the bowl, add 4 ounces queso fresco, 1/4 cup plus 1 tablespoon Mexican crema, and egg; stir to combine.

4. Stage

Trim tortillas to have a straight edge if desired. Lay two tortillas in enchilada sauce in the baking dish; top with some chicken mixture and some enchilada sauce mixture. Repeat layers (tortillas, chicken, sauce) twice more. Top with remaining queso fresco and Cheddar cheese.

5. Stage

Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 more minutes. Let rest for 10 to 15 minutes before serving.