Mexican Lasagna Recipe

Layer enchilada sauce, tortillas with cooked ground chicken and green chilies, then top with sour cream and cilantro for a dish that will quickly become a family favorite.

mexican lasagna in a green casserole dish

Layer tortillas with enchilada sauce, cheese and cooked ground chicken for a delicious meal.

Photo Courtesy National Chicken Council

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What’s better than lasagna?  Lasagna with enchilada sauce, tortillas and those festive Mexican spices makes for a fun dinner dish.

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Mexican Lasagna Recipe

2 tablespoons canola oil, divided
1 package ground chicken or chicken breast, or ground turkey or turkey breast (about 1 1/4 pounds)
1/2 cup chopped onion
1 can (4 ounces) mild chopped green chilies
Salt and ground black pepper, to taste
1 can (14 ounces) enchilada sauce
12 6-inch corn tortillas
1 package (8 ounces or 2 cups) shredded Mexican cheese
Sour cream for garnish, optional
Chopped fresh cilantro for garnish, optional

Heat oven to 350°F. Lightly oil 9-inch square baking dish; set aside.

In large nonstick skillet over medium-high heat, heat 1 1/2 tablespoons oil. Add ground chicken, onion, green chilies, salt and pepper. Sauté for 10 minutes, or until meat is no longer pink, breaking it into crumbles as it cooks.

Spoon thin layer of enchilada sauce into bottom of prepared dish. Add layer of 4 overlapping tortillas. Spoon 1/3 meat mixture over tortillas. Drizzle with enchilada sauce and sprinkle with 1/2 cup cheese. Continue to layer in this manner until all ingredients are used, ending with layer of cheese.

Bake for 15 to 20 minutes, or until hot and bubbly. Cut into squares. If desired, top each serving with sour cream and cilantro. Yields 6 servings.