Mexican Chicken Tortilla Lasagna

Pasta is replaced by tortillas in this lasagna dish, creating a Mexican-Italian mashup that's sure to appeal to everyone at the table.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 349 Calories

Ingredients

• 1 large egg
• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 small onion, diced
• 1 (10 ounce) can mild enchilada sauce
• 3 ounces grated Cheddar cheese
• 5 ounces crumbled queso fresco, divided
• 1 tablespoon Mexican crema
• 6 corn tortillas
• 0.25 cup Mexican crema
• 1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL®), halfway dra
• 0.5 (1.25 ounce) package reduced-sodium taco seasoning mix

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.