From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Mexican Lasagna
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Instructions
1
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Preheat oven to 350°F.
2
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Place the tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
3
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Bake for 8-10 minutes, remove and set aside.
4
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In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
5
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Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
6
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Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
7
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Bake uncovered for 35 minutes.
My Calorie Intake
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Tips & Tricks (5)
- Dry Your Chicken Thoroughly 🍗Pat the chicken breast completely dry with paper towels before cooking to ensure proper browning and prevent excess moisture from making the lasagna soggy.
- Create a Creamy Sauce Base 🧈Mix cream cheese, sour cream, and milk together before layering to create a smooth, luxurious binding sauce that prevents dry layers and adds richness throughout.
- Warm Your Tortillas First 🌯Lightly warm corn tortillas in a dry skillet or over an open flame for 10 seconds each to make them pliable and prevent cracking when layering.
- Season Your Salsa Layer 🌶️Don't rely solely on the salsa's seasoning—add extra fresh cilantro, scallions, and a pinch of kosher salt between layers to build depth of flavor.
- Let It Rest Before Serving ⏱️Allow the baked lasagna to rest for 10 minutes after removing from the oven so the layers set properly and slice cleanly without falling apart.
Recipe Facts
Diet at a Glance
Gluten Free
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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