Mexican Chicken Sour Cream Lasagna
Say hello to comfort food with a Tex-Mex twist! This Mexican Chicken Sour Cream Lasagna is a creamy, cheesy masterpiece that layers tender shredded chicken seasoned with zesty taco spices, a rich sour cream and green enchilada sauce blend, and gooey cheddar and Monterey Jack cheeses between soft flour tortillas. Ready in just about an hour, this recipe brings bold Mexican-inspired flavors to the cozy format of a casserole, making it a crowd-pleasing dinner option. Perfect for family meals or gatherings, this dish is easily customizable and can be garnished with fresh cilantro for a burst of brightness. Whether you’re craving layers of melty goodness or looking for a fun spin on traditional lasagna, this recipe is sure to satisfy!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1.5 lbs Chicken breasts (boneless, skinless)
- 2 tbsp Olive oil
- 3 tbsp Taco seasoning
- 1.5 cups Sour cream
- 1.5 cups Green enchilada sauce
- 4 oz Diced green chiles (canned)
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 8 Flour tortillas (medium-sized)
- 2 tbsp Cilantro (chopped, optional for garnish)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and sprinkle them with salt, black pepper, and 2 tablespoons of taco seasoning. Cook for 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove from heat and shred the chicken.
In a medium bowl, mix together the sour cream, green enchilada sauce, and diced green chiles. Stir well to create a creamy sauce.
In a large mixing bowl, combine the shredded chicken with the remaining 1 tablespoon of taco seasoning. Mix until the chicken is evenly coated.
Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil. Spread a thin layer of the creamy sauce on the bottom of the dish.
Place two flour tortillas in the bottom of the baking dish, overlapping as needed. Spread a layer of the shredded chicken on top of the tortillas. Follow with a layer of the creamy sauce, then sprinkle an even amount of shredded cheddar cheese and Monterey Jack cheese on top.
Repeat the layering process (tortillas, chicken, sauce, cheeses) until all the ingredients are used, finishing with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly.
Remove the lasagna from the oven and let it cool for 5-10 minutes before slicing. Garnish with freshly chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 2164 mg | 94% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 8.1 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 693 mg | 53% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 584 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.
