Dump-and-Bake Mexican Lasagna
User Reviews
5.0
3 reviews
Excellent
Dump-and-Bake Mexican Lasagna
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With hardly any prep work involved this Mexican Lasagna is the ultimate comfort food for busy weeknights!
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Ingredients
- 2 cups diced cooked chicken
- ½ cup frozen diced onion or about ½ of a small onion, diced
- ½ cup finely-diced sweet bell pepper any color is fine
- 1 14.5-ounce can petite-diced tomatoes, drained
- 1 10 ounce can enchilada sauce (or can substitute with 1 ¼ cups taco sauce for a mild, kid-friendly option)
- ¼ cup sliced olives plus extra for garnish
- Pinch of salt
- 1 ½ cups 6 ounces shredded cheddar cheese, divided
- 1 cup small curd cottage cheese or can use an equal amount of ricotta cheese
- 1 egg beaten
- 6-8 corn tortillas
- ½ cup crushed tortilla chips
- Optional garnish: sliced green onions diced avocado, halved cherry tomatoes, sour cream
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Instructions
- Preheat oven to 350F (180C). Spray a deep 11 x 7-inch dish, a shallow 9 x 13-inch dish, or any other similar-sized dish with cooking spray.
- In a large bowl, stir together chicken, onion, bell pepper, diced tomatoes, enchilada sauce, olives, and salt. Set aside.
- In a separate bowl, stir together 1 cup cheddar cheese, cottage cheese (or ricotta), and egg.
- Spoon one-third of the chicken mixture into the prepared baking dish. Spoon half of the cheese mixture over the chicken; top with a layer of corn tortillas (it’s fine if the tortillas overlap a little bit, and you can tear them to fit the shape of your dish).
- Repeat layers, ending with chicken mixture on top. Cover with foil.
- Bake, covered, for 30 minutes (or until hot and bubbly). Sprinkle with crushed tortilla chips and remaining ½ cup of cheddar cheese. Bake uncovered for 5-10 more minutes, or until cheese is melted. Allow to sit for 5-10 minutes.
- Garnish with sliced green onions, diced avocado, sliced olives, halved cherry tomatoes, and sour cream, if desired.
Notes
- Cooking Just for Two? Cut the ingredients in half and prepare the lasagna in an 8-inch square baking dish. You will only need 3-4 tortillas, so you can tear them to fit the shape of your dish, if necessary. Cooking instructions remain the same.
Nutrition Information
Show Details
Serving
1/6 of the recipe
Calories
317kcal
(16%)
Carbohydrates
27.5g
(9%)
Protein
25g
(50%)
Fat
12.5g
(19%)
Saturated Fat
4.9g
(25%)
Cholesterol
82mg
(27%)
Sodium
658mg
(27%)
Fiber
4g
(16%)
Sugar
5.3g
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 317kcal | 16% |
| Carbohydrates | 27.5g | 9% |
| Protein | 25g | 50% |
| Fat | 12.5g | 19% |
| Saturated Fat | 4.9g | 25% |
| Cholesterol | 82mg | 27% |
| Sodium | 658mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 5.3g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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