If you like tacos and enchiladas, you will enjoy this cheesy, mildly spicy Mexican-style chicken and tortilla casserole. Top with a generous dollop of sour cream, if desired or serve with guacamole on the side. This Mexican lasagna is sure to please the whole family as the flavors are so good, creamy and cheesy. It is like a taco lasagna which is a nice change and a fun twist on traditional lasagna. Among all our Mexican recipes this may become a family favorite. Instead of lean ground beef, chicken is used.
This is a very easy casserole. I like to make my shredded chicken in the crock pot - just 3 chicken breasts, cover with water and add salt, pepper and dried parsley or cilantro - cook on high about 3 to 4 hours and use a couple of forks to shred the chicken. In a hurry? Use diced rotisserie chicken instead.
I did not add garlic, but you can add it if you like. Normally refried beans are used, but I gave several options. For a different idea instead of beans, used sliced avocados layered along with the layer of tortillas. Keep leftovers in the fridge in an airtight container.
Taco seasoning and salsa is added to the chicken. The fun addition is green onions. I didn't use green chilis because the salsa is spicy enough.
If you don't have Mexican cheese, use a mix of Mozzarella and Cheddar cheese or use Monterey Jack cheese. This Mexican casserole makes a nice weeknight supper. Garnish the dish with fresh cilantro or parsley.
1 cup sour cream (250 mL)
3/4
cup mildly spicy salsa, divided (175 mL)
2 tbsp chili powder (30 mL)
1 tsp cumin (5 mL)
31/2 cups shredded, cooked chicken (875 mL)
15 oz can soy black beans, OR soybeans, OR (425 g)
regular black beans (more
carby)
3/4
cup chopped green onions, divided (125 mL)
5 Mission Zero tortillas
21/2 cups shredded Mexican cheese (625 mL)
Garnish:
Chopped Roma tomatoes
Reserved chopped green onions
INSTRUCTIONS:
Preheat the oven to 350°F (180°C).
Spread about 3 tbsp (45 mL) salsa on the bottom of a
9 x 13-inch (23 x 33 cm) baking dish.
In large bowl, combine sour cream, remaining salsa,
chili powder and cumin. Fold in chicken, soy black beans (OR alternative) and 1/2 cup (125 mL) chopped green onions.
Layer
21/2 tortillas on the bottom of the baking dish. Cut them in half and place the cut side of
the tortillas on the ends of the baking dish.
Fill in the gaps with the remaining half tortilla. Spread half chicken mixture over the
tortillas, then sprinkle with 1 cup (250 mL) shredded Mexican cheese. Repeat and top with remaining cheese and
green onions. Cover with foil. Bake 25 minutes. Remove foil, top with diced tomatoes and bake
another 10 minutes. Serve after letting
the Mexican-style Lasagna cool for 10
minutes.
Yield: 9 servings
1
serving
321.9
calories
31.5
g protein
18.5
g fat
6.9 g fiber
5.4 g net carbs