Mexican Lasagna
This super easy Mexican Lasagna is made with layers of tortillas, a creamy cheesy chicken mixture and herbs. It's the perfect quick and easy weeknight meal.
Servings: 6 people
Ingredients
- 6-8 small corn tortillas cut into quarters
- 2 teaspoons Dalkin&Co Taco Seasoning divided
- 1 egg
- ¼ cup milk
- ¼ cup sour cream
- 1 cup chipotle salsa
- 1 pound shredded chicken (from 1-2 rotisserie chickens)
- 4 ounces cream cheese cut into ½ inch cubes
- 2 tablespoons chopped fresh cilantro
- 3 scallions chopped
- 1 teaspoon kosher salt
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees F. Place the quartered tortillas on the baking sheet and lightly spray with the oil and sprinkle with ½ teaspoon of the Dalkin&Co Taco Seasoning. Transfer to the oven and bake for 5-10 minutes. Remove and set aside.
- In a large bowl, whisk the egg until smooth and then add the milk, sour cream, salsa, chicken, remaining Dalkin&Co Taco Seasoning, cream cheese, cilantro, scallions and salt.
- Arrange half of the tortillas in a medium-large braiser or baking 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. Garnish with scallions and cilantro and serve.
Nutrition
Calories: 450kcal | Carbohydrates: 17g | Protein: 33g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 151mg | Sodium: 1065mg | Potassium: 440mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1061IU | Vitamin C: 2mg | Calcium: 357mg | Iron: 2mg