Mexican Style Chicken Lasagna

While I might not serve this “Lasagna” on Christmas Day, the garnish of green onions and chopped tomatoes do bring in that holiday colors.  This recipe could easily be doubled for large gatherings, perfect for pot-luck parties.

As you can imagine, the lasagna tastes like an enchilada – and no wonder since most of the ingredients can be found in a traditional enchilada. Maybe a better title would be “Lazy Man’s No-Roll Chicken Enchilada” . . . .

Mexican Style Chicken Lasagna
1 Package (about 1-1/4 lbs.) Fresh ground chicken
2 Tablespoons Canola oil (divided)
1/2 Cup Chopped onion
1 can (4 oz.) Mild chopped green chilies
Salt and ground pepper to taste
1 can (14 oz.) Enchilada sauce
12 6-in. Corn tortillas
2 Cups Shredded Mexican cheeses
Sour cream for serving (optional)
2 Green Onions, chopped for garnish
1 Tomato, chopped for garnish

Preheat oven to 350 degrees. Lightly oil a 9×9-inch baking dish; set aside.

In a large nonstick skillet, over medium-high heat, heat 1-1/2 tablespoon oil. Add ground chicken, onion, green chilies, salt and pepper. Saute about 10 minutes, until meat is no longer pink.

Spoon a thin layer of enchilada sauce in the bottom of pan. Add a layer of 4 overlapping tortillas.

Spoon one third of 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 a layer of cheese.

Bake for 15 to 20 minutes until hot and bubbly.

Remove from oven, sprinkle with green onion and chopped tomatoes for garnish, if desired. 

To serve; cut into squares and top each square dollop of sour cream or serve with sour cream on the side.

Serve with Super Easy Refried Beans

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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