Mexican Lasagna

When we lived in California, my neighbor, Elsa, introduced me to this recipe.  She is one of those amazing cooks that doesn’t have a recipe for everything and can just cook off the top of her head.  So, here is my attempt at a dish that she makes so effortlessly.  You can sauté the jalapeños with the onions or add them later as a garnish.  I sautéed green chilies with the onions in this recipe, then added the jalapeños as a garnish so it would be more kid friendly.

Mexican Lasagna

Serves 6-8.

  • 4 chicken breasts poached and shredded 
  • 3 roma tomatoes, chopped
  • 1 onion chopped
  • 2 cloves garlic
  • 1 can green chilies or 1 roasted chile sliced
  • 1 cup sour cream
  • 1 1/2 cups chicken stock
  • salt
  • 12 corn tortillas, cut in half
  • 1 cup Monterey jack cheese
  • jalapeños, garnish
  • cilantro, garnish
  1. Preheat oven to 350 degrees.
  2. In a large pan sauté chicken, tomatoes, sour cream and 1 cup chicken stock and simmer about 10 minutes until reduced.
  3. In a small pan  sauté onions and green chilies.
  4. Add onions and chilies to chicken mixture, salt to taste.
  5. Lightly grease a 9×13 pan.
  6.  Line bottom of the pan with tortillas, then using a slotted spoon add chicken in alternating layers finishing with chicken on top.  Reserve remaining liquid for serving or when reheating. (There should be enough tortillas for 3 layers including the bottom).
  7. Top with cheese.
  8. Cover dish with foil and place in oven for 15 minutes, then uncover and bake 5-7 minutes more.
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