Name: Mexican Lasagna
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican

From the Cook

1/7

Mexican Lasagna

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 350°F.

Place the tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.

Bake for 8-10 minutes, remove and set aside.

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.

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.

Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.

Bake uncovered for 35 minutes.

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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, cohesive béchamel-style sauce that binds all layers and prevents dryness.
Toast Your Tortillas First 🌮
Lightly warm corn tortillas in a dry skillet for 10-15 seconds per side before layering to make them pliable and prevent them from cracking or becoming brittle during baking.
Season Your Chicken Generously 🧂
Season the cooked chicken with kosher salt and fresh cilantro immediately after cooking while it's still warm to maximize flavor absorption throughout the dish.
Let It Rest Before Serving ⏱️
Allow the lasagna to rest for 10-15 minutes after baking before cutting to let the layers set properly, making serving easier and preventing the dish from falling apart.