Corn Tortilla Chicken Lasagna
Prepare to fall in love with the ultimate comfort food mash-up: Corn Tortilla Chicken Lasagna. This inventive recipe takes classic lasagna to the next level with layers of tender corn tortillas, savory shredded chicken seasoned with green chiles and spices, and a creamy salsa verde sauce. Instead of pasta, toasted corn tortillas add a rustic, gluten-free twist that perfectly complements the ooey-gooey combination of Monterey Jack and cheddar cheeses. With just 15 minutes of prep time, this dish transforms simple ingredients into a baked masterpiece of bold, zesty flavors and melty, bubbly perfection. Perfect for weeknight dinners or potlucks, serve this Tex-Mex-inspired casserole with a dollop of sour cream, extra salsa verde, and a sprinkle of fresh cilantro for a crowd-pleasing meal.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 12 pieces Corn tortillas
- 2 cups Salsa verde
- 1 cup Sour cream
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 1 can Diced green chiles
- 2 tablespoons Chopped fresh cilantro
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat the vegetable oil in a skillet over medium heat. Lightly toast the corn tortillas for about 30 seconds on each side to soften them. Set them aside on a plate.
In a mixing bowl, combine the shredded chicken, green chiles, cumin, salt, and black pepper. Mix well.
In another bowl, stir together the salsa verde and sour cream until smooth. This will be your sauce base.
Spread a thin layer of the salsa verde sauce on the bottom of the prepared baking dish.
Place a layer of 4 corn tortillas over the sauce, slightly overlapping them to cover the dish’s bottom.
Spread one-third of the chicken mixture over the tortillas, followed by a layer of the salsa verde sauce, then sprinkle with one-third of the Monterey Jack and cheddar cheeses.
Repeat the layering process two more times: tortillas, chicken mixture, salsa verde sauce, and cheeses.
Finish with a final layer of cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove the lasagna from the oven and allow it to cool for 5–10 minutes. Garnish with fresh cilantro before serving.
Slice and serve warm, optionally with extra salsa verde or sour cream on the side.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.2 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 527 mg | 41% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 558 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
