Mexican Lasagna + A Giveaway
This delicious casserole combines shredded chicken, chunky salsa, and cream cheese to create a flavorful and cheesy dish that's perfect for a weeknight dinner. With layers of corn tortillas, chicken mixture, and melted cheese, each bite is a satisfying blend of textures and flavors. Enjoy the creamy goodness of this comforting meal straight from the oven to your table.
— Constant Cookbook
Ingredients
- cooking oil spray
- 6 small corn tortillas cut into quarters
- 1 egg
- 1/4 cup milk
- 1/4 cup sour cream
- 1 cup mild chunky salsa (I used a spicy one since I don't have kids)
- 1 lb cooked shredded chicken breast
- 4 oz cream cheese, cut into 1/2 inch cubes
- 2 tbsp chopped fresh cilantro
- 3 scallions, chopped
- 1 tsp kosher salt
- 2 cup shredded Mexican cheese
Instructions
- Preheat the oven to 350 degrees F and spray a baking sheet with oil.
- Place the quartered tortillas on the baking sheet and lightly spray with the oil.
- Bake for 5 minutes and then set aside.
- In a large bowl, whisk the egg. Add the milk, sour cream, salsa, chicken, cream cheese, cilantro, scallions and salt. Stir to combine.
- Spray a 7x11 baking dish with oil. Arrange half of the tortillas in the dish. Spread half of the chicken mixture on top of the tortillas, then sprinkle half of the cheese on top. Repeat this for a second layer.
- Bake, uncovered, for 35 minutes, or until the casserole is bubbling and the cheese is golden brown.
Nutrition
- Calories: 404 kcal
- Carbohydrate Content: 18 g
- Protein Content: 33 g
- Fat Content: 22 g
- Saturated Fat Content: 11 g
- Trans Fat Content: 0.003 g
- Cholesterol Content: 133 mg
- Sodium Content: 1108 mg
- Fiber Content: 3 g
- Sugar Content: 4 g
- Unsaturated Fat Content: 8 g
- Serving Size: 1 serving
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