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Mexican Lasagna
Ditch the noodles, embrace the spice! Quick prep Mexican lasagna layers tortillas and enchilada sauce for a cheesy south-of-the-border twist.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12
Calories: 205 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 pound chicken, cooked and shredded
- 1 (16-ounce) tub sour cream
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (19-ounce) can Las Palmas green chile enchilada sauce
- 1 (15.25-ounce) can corn, drained and rinsed
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ cup chopped cilantro
- 12 small flour tortillas
- 8 ounces Mexican blend cheese, shredded
Instructions
- Preheat oven to 350°F.
- Cut tortillas in half and set aside.
- Mix chicken, sour cream, black beans, 1½ cups enchilada sauce, corn, half of the cilantro, and spices into a large bowl.
- In a 9x13 pan, scoop ⅓ of the chicken mixture into the bottom of the pan. Spread evenly. Place one layer of cut tortillas over the chicken mixture. Top with ⅓ of shredded cheese.
- Repeat with chicken mixture, tortillas, and cheese. In the end, there will be 3 layers of the chicken, tortilla, and cheese sequence. For the third layer, pour the remaining enchilada sauce over the tortilla layer and sprinkle the cheese on top.
- Bake for 22-25 minutes or until the cheese is bubbly or the dish is cooked all the way through.
- Serve with additional sour cream, chopped tomatoes, and cilantro if desired.
Cup of Yum
Notes
- Prep ahead. Before baking, cover the pan with plastic wrap and store it in the fridge for up to 2 days. Remove plastic and bake according to recipe directions.
- Freezer meal. Cover the uncooked dish with plastic wrap adding aluminum foil over the top sealing the edges tightly. Label and store in the freezer for up to 3 months. Thaw overnight in the fridge before heating. Bake according to the recipe directions.
- Store leftovers in an airtight container(s) in the fridge for 2-3 days. Reheat in the microwave or in an oven. Preheat to 350°F and bake for about 10-15 minutes depending on the amount of leftovers, or microwave.
Nutrition Information
Serving
1g
Calories
205kcal
(10%)
Carbohydrates
16g
(5%)
Protein
15g
(30%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.004g
Cholesterol
42mg
(14%)
Sodium
577mg
(24%)
Potassium
205mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
233IU
(5%)
Vitamin C
1mg
(1%)
Calcium
172mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 205
% Daily Value*
| Serving | 1g | |
| Calories | 205kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 42mg | 14% |
| Sodium | 577mg | 24% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 172mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.