Mexican Lasagna

07.17.2013

Mexican Lasagna | Cooking Classy

We’ve all had our fair share of Italian style lasagnas with the semolina noodles and an abundance of white cheeses along with a generous amount of marinara sauce, but have you tried a Mexican Lasagna yet? There are many different variations of Mexican lasagna, there’s the enchilada lasagna, the ground or shredded beef Mexican lasagna, or a chicken and white sauce Mexican lasagna, but this time around I decided to go with a chicken, corn and salsa version. Despite the long list of ingredients, this one is so easy to make and it’s loaded with delicious South Western inspired flavors. Yes this is probably more Tex-Mex than it is authentic Mexican food, so maybe it should be called a Tex-Mex Lasagna, but once you’ve tasted it you’ll likely think to yourself, who cares about the name? This stuff is delicious! It does remind me a lot of tamales once it’s cooked, as its baked the corn tortillas absorb some of the juices and they become soft and very similar to a corn masa that’s used for tamales. To me, this is chicken enchiladas, meets tamales, meets Tex-Mex. So basically, yes it’s amazing :). It might not be the prettiest thing you’ve ever made but it will be one of the tastiest. Enjoy!

Mexican Lasagna | Cooking Classy

Mexican Lasagna

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour

Yield: About 6 servings

Mexican Lasagna

Ingredients

  • 1 lb boneless skinless chicken breast, cooked and shredded*
  • 1 cup sour cream
  • 1 1/3 cups fire roasted salsa, divided, recipe follows
  • 1 (4 oz) can diced green chiles
  • 2 Tbsp chopped fresh cilantro
  • 1 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 8 (6-inch) white corn tortillas, cut into quarters**
  • 1 cup fresh corn (or frozen and thawed)
  • 4 oz finely shredded Monterey Jack cheese (1 cup)
  • 4 oz finely shredded Cheddar cheese (1 cup)

Directions

  • Preheat oven to 350 degrees. In a large mixing bowl blend together sour cream, 1 cup salsa, green chiles, cilantro, chili powder, paprika, cumin, onion powder, and season with salt and pepper to taste. Fold in shredded chicken. Spray an 11 by 7-inch baking dish with cooking spray and spread 1/3 cup salsa evenly in bottom of dish. Layer 15 tortilla quarters evenly over salsa, slightly overlapping each other (the flat cut sides of tortillas should be facing the rim of dish and rounded sides facing inward). Spread 1/2 of the chicken mixture evenly over tortilla layer the sprinkle 1/2 cup corn evenly over chicken mixture layer. Spread 1/2 cup Monterey Jack and 1/2 cup Cheddar evenly over corn layer, the repeat this process once more (tortillas (you'll have 2 quarters left over), chicken mixture, corn, cheeses. Tent with foil and bake in preheated oven 40 minutes, then remove foil and bake 20 minutes longer. Remove from oven and allow to rest 5 minutes then cut and serve with fresh tomatoes, avocados (or guacamole), additional sour cream, fresh cilantro, lime juice and hot sauce as desired.
  • *I cooked the chicken in chicken broth in the slow cooker.
  • **Don't use flour tortillas, corn is a must for this. Also look for some that are fairly stiff and sturdy, not delicate and flimsy.
  • Recipe Source: Adapted lightly from Food Network
http://www.cookingclassy.com/2013/07/mexican-lasagna/

Fire Roasted Salsa

Prep Time: 5 minutes

Ingredients

  • 1 (14 oz) can diced fire roasted tomatoes, drained
  • 1 clove garlic
  • 1/3 yellow onion, diced into chunks (about 1/3 cup)
  • 1 Tbsp cilantro
  • 1 Tbsp fresh lime juice
  • 1 small jalepano, sliced into 4 pieces (seeded if desired for less heat)
  • Salt and freshly ground black pepper, to taste

Directions

  • Add all ingredients to a food processor and pulse until finely chopped. Store in an airtight container in refrigerator until ready to use.
http://www.cookingclassy.com/2013/07/mexican-lasagna/

22 comments

  • Stacy | Wicked Good Kitchen: Looks mighty tasty, Jaclyn! You had me at, “this is chicken enchiladas, meets tamales, meets Tex-Mex.” Swoon! I just adore Tex-Mex Lasagna dishes of all varieties. They just satisfy every savory craving in one meal! And, who says it’s not pretty? Beautiful food styling and photography, as always! xo July 17, 2013 at 11:11pm Reply

    • Jaclyn: Thanks Stacy :)! July 18, 2013 at 8:35am Reply

  • Chung-Ah | Damn Delicious: I love this Mexican touch! And is there anything more comfortable than a mile-high slice of lasagna?! July 17, 2013 at 11:16pm Reply

  • Linda: Yummy! I will try it tonight! July 18, 2013 at 6:52am Reply

  • Shashi @ http://runninsrilankan.com: THIS is MY kinda lasagna!
    Thanks for sharing!
    Shashi July 18, 2013 at 7:24am Reply

  • Laurel: Oh yum! Italian Lasagna is one of my go-to meals, so I will def be trying this version! All I am wanting this pregnancy is Mexican food! And Margaritas lol, so Lime Pellegrino is my substitute there!
    Thanks for another delicious meal idea! Love love LOVE your blog! July 18, 2013 at 9:06am Reply

    • Jaclyn: I’m so glad you love it Laurel! And I always crave Mexican food, its the best food ever (and Italian too :)! Thanks for your comment! July 18, 2013 at 12:21pm Reply

  • Nicole: Yum! The best of both worlds! July 18, 2013 at 6:20pm Reply

  • Lucy: We actually have a really similar dish to lasagna called ‘pastel azteca’ (aztec cake)… I like to call that the Mexican lasagna :) this sounds really nice, though… July 18, 2013 at 7:46pm Reply

  • Bree (Skinny Mommy): I make a pasta dish with Mexican ingredients that I adore too. This one looks especially delicious! July 19, 2013 at 10:32am Reply

  • Georgia @ The Comfort of Cooking: Well, hellloooo beautiful! This lasagna looks so delicious, Jaclyn! What a great twist on the traditional. July 19, 2013 at 2:33pm Reply

  • Carol Wilson: I leave your recipes….and this one looks very good. BUT I do wish you would put how many people your dish will serve in your recipes. In this one you didn’t put howmanyntortillas. I realize I can figure that out, but it would be nicer to show how many tortillas are needed. July 20, 2013 at 6:56am Reply

    • Carol Wilson: Oops. Love your recipes July 20, 2013 at 6:57am Reply

    • Jaclyn: The tortilla amount is listed above, you must have just missed it :) but yes I’m sorry I left out the servings – added it above. Thanks for your comment Carol! July 26, 2013 at 9:26am Reply

  • Amy: I made this for dinner last night and it was fantastic. I did modify it a little by adding some black beans too, but it was yummy. Messy, but yummy! :) Thanks. July 25, 2013 at 11:13am Reply

    • Jaclyn: I’m glad you liked it Amy! And yes it can be messy right when it comes out of the oven, I let mine cool a bit before slicing :). July 31, 2013 at 6:26pm Reply

  • Shannon: Just made this tonight and it was so amazing! I’m sharing it with my sister in laws on our recipe blog. Thanks so much! September 10, 2013 at 8:17pm Reply

    • Jaclyn: I’m so glad you liked this Mexican Lasagna Shannon and happy to hear your sharing! Thanks for your comment! September 24, 2013 at 7:18am Reply

  • Susan G.: This looks so good! Can you spell out how you do the chicken in the crock pot, though? Big time saver idea. Just basically how many chicken breasts in how much broth for how many hours at what temp (high or low). Would be MUCH appreciated! Thanks! September 18, 2013 at 12:20pm Reply

    • Jaclyn: I usually just do 1 – 2 lbs of chicken and 1 can of chicken broth on low for 6 – 8 hours then chop or shred. Hope that helps! September 29, 2013 at 12:48pm Reply

  • Elizabeth: Super Tasty :) November 1, 2013 at 1:52pm Reply

  • Christine: Who knew corn tortillas were so hard to find!? After checking 4 grocery stores I found some that are half chickpea flour and half corn flour. Here’s hoping they can stand up to this recipe! March 22, 2014 at 5:40pm Reply

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