Mexican Lasagna
This is kid-friendly but folks of ALL ages will absolutely love this spin on lasagna!
Servings: 6
Ingredients
- cooking oil spray
- 6 small corn tortillas cut into quarters
- 1 egg
- ¼ cup milk
- ¼ 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 ½ inch cubes
- 2 tablespoon chopped fresh cilantro
- 3 scallions chopped
- 1 teaspoon 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.
Notes
A common question I get asked about this recipe is whether or not you should remove the rind from the brie. The answer actually is that you leave it on. The rind melts down and doesn’t effect the taste at all. But you can totally cut it off if you’d prefer.
Nutrition
Calories: 404kcal | Carbohydrates: 18g | Protein: 33g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 133mg | Sodium: 1108mg | Potassium: 448mg | Fiber: 3g | Sugar: 4g | Vitamin A: 897IU | Vitamin C: 2mg | Calcium: 521mg | Iron: 2mg