Mexican Chicken Tortilla Lasagna
Description
Pasta is replaced by tortillas in this lasagna dish, creating a Mexican-Italian mashup that's sure to appeal to everyone at the table.
Ingredients
•
1 (10 ounce) can mild enchilada sauce
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1 tablespoon olive oil
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1 small onion, diced
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1 pound ground chicken
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1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL®), halfway drained
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1/2 (1 1/4 ounce) package reduced-sodium taco seasoning mix
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5 ounces crumbled queso fresco, divided
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1/4 cup Mexican crema
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1 tablespoon Mexican crema
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1 large egg
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6 corn tortillas
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3 ounces grated Cheddar cheese
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Spread about 4 tablespoons enchilada sauce over the bottom of an 8x6-inch baking dish. Pour remaining enchilada sauce into a medium bowl.
2
Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until translucent, about 5 minutes. Add ground chicken and sauté until browned and crumbly, 5 to 7 minutes. Pour diced tomatoes and liquid into the skillet and stir in taco seasoning until incorporated.
3
To the enchilada sauce in the bowl, add 4 ounces queso fresco, 1/4 cup plus 1 tablespoon Mexican crema, and egg; stir to combine.
4
Trim tortillas to have a straight edge if desired. Lay two tortillas in enchilada sauce in the baking dish; top with some chicken mixture and some enchilada sauce mixture. Repeat layers (tortillas, chicken, sauce) twice more. Top with remaining queso fresco and Cheddar cheese.
5
Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 more minutes. Let rest for 10 to 15 minutes before serving.