Mexican Lasagna
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.62 out of 5 stars
(13)
Ingredients
6 servings
- 6-8 small corn tortillas (cut into quarters)
- 2 teaspoons Dalkin&Co Taco Seasoning (divided)
- 1 egg
- 1/4 cup milk
- 1/4 cup sour cream
- 1 cup chipotle salsa
- 1 pound shredded chicken (from 1-2 rotisserie chickens)
- 4 ounces cream cheese (cut into 1/2 inch cubes)
- 2 tablespoons chopped fresh cilantro
- 3 scallions (chopped)
- 1 teaspoon kosher salt
- 2 cups shredded cheddar cheese
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Preparation
Step 1
Preheat the oven to 350 degrees F. Place the quartered tortillas on the baking sheet and lightly spray with the oil and sprinkle with 1/2 teaspoon of the Dalkin&Co Taco Seasoning. Transfer to the oven and bake for 5-10 minutes. Remove and set aside.
Step 2
In a large bowl, whisk the egg until smooth and then add the milk, sour cream, salsa, chicken, remaining Dalkin&Co Taco Seasoning, cream cheese, cilantro, scallions and salt.
Step 3
Arrange half of the tortillas in a medium-large braiser or baking dish. Spread half of the chicken mixture on top of the tortillas, then sprinkle half of the cheese on top. Repeat this for a second layer.
Step 4
Bake, uncovered, for 35 minutes, or until the casserole is bubbling and the cheese is golden brown. Garnish with scallions and cilantro and serve.
Step 5
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