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Mexican Lasagna

Mexican Lasagna
  • Category

    Main Course

  • Cusine



1 lb boneless skinless chicken breast

1 cup sour cream

1 1/3 cups fire roasted salsa

1 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

Salt and freshly ground black pepper

8 white corn tortillas, cut into quarters**

1 cup fresh corn

4 oz finely shredded Monterey Jack cheese

4 oz finely shredded Cheddar cheese


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 . 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 , 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 , 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.