Mexican Enchilada Suiza Lasagna
Transform your dinner routine with this irresistible Mexican Enchilada Suiza Lasagna—a fusion of traditional enchilada flavors and comforting layered lasagna. Featuring tender shredded chicken, a creamy salsa verde sauce, and a blend of Swiss and Monterey Jack cheeses, this recipe brings bold, zesty flavors to the table. Stacked with soft corn tortillas and baked to golden, bubbly perfection, it’s a hearty yet sophisticated dish that’s perfect for family dinners or casual gatherings. Topped with fresh cilantro, this cheesy masterpiece combines the best of Mexican cuisine with a unique twist. Ready in just under an hour and serving six, this layered delight will quickly become a household favorite!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 2 cups Salsa verde
- 1 cup Sour cream
- 0.5 cup Heavy cream
- 2 cups Shredded Swiss cheese
- 1 cup Shredded Monterey Jack cheese
- 12 Corn tortillas
- 2 tablespoons Canola oil
- 0.25 cup Chopped fresh cilantro
- 1 medium Diced onion
- 2 cloves Minced garlic
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
In a large skillet, heat 2 tablespoons of canola oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, shredded chicken, salt, and pepper, and cook for another 2-3 minutes. Set this mixture aside.
In a medium bowl, whisk together the salsa verde, sour cream, and heavy cream until smooth. This will be the creamy enchilada Suiza sauce.
Heat the corn tortillas briefly in a dry skillet over medium heat to make them pliable, or wrap them in a damp paper towel and microwave for 30 seconds.
Spread a thin layer of the creamy enchilada Suiza sauce across the bottom of the prepared baking dish.
Lay 4 corn tortillas flat over the sauce, overlapping slightly if necessary to cover the bottom.
Spread one-third of the shredded chicken mixture over the tortillas, followed by one-third of the remaining enchilada Suiza sauce. Sprinkle one-third of the Swiss and Monterey Jack cheese over the sauce.
Repeat the layers two more times: tortillas, chicken mixture, enchilada Suiza sauce, and cheese. Finish with a generous layer of cheese on top.
Bake the lasagna in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
Remove the lasagna from the oven and let it cool for 5-10 minutes. Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
5127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.3 g | 338% | |
| Saturated Fat | 126.9 g | 635% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 1183 mg | 394% | |
| Sodium | 6602 mg | 287% | |
| Total Carbohydrate | 334.9 g | 122% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 44.3 g | ||
| Protein | 364.6 g | 729% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 3712 mg | 286% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4439 mg | 94% | |
*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.
