Mexican Lasagna




  • 4 cups shredded chicken (poach chicken in water, shred when still warm)
  • 1 cup shredded cheddar cheese
  • 1/2 cup sliced green onion
  • 2 cups sour cream
  • 1  tsp cumin powder
  • 1 small can diced green chilies or jalapenos (or to taste)
  • 1 (12 ounce) jar mild or medium salsa
  • 8 (8-inch) flour tortillas
  • 1/2 cup shredded cheddar cheese



  1. Heat oven to 400º
  2. In a large bowl, stir together shredded chicken, 1 cup cheese, green onions, sour cream, chilies and cumin.
  3. Pour 1 cup salsa into 8 inch pie pan.
  4. Lay one tortilla in salsa, coating one side lightly.
  5. Place tortilla, salsa side down in a greased round deep casserole.
  6. Spread 1/2 cup chicken mixture on top of tortilla.
  7. Repeat with three tortillas coated in salsa and chicken mixture.
  8. Spread with 1/2 cup salsa.
  9. Continue layering tortillas and chicken mixture ending with tortilla.
  10. Top with any remaining salsa and 1/2 cup shredded cheddar cheese.
  11. Cover, bake for 35-40 minutes or until heated through.
  12. Let stand 10 minutes; cut into wedges.  Serve with additional salsa.
Post by Lynne_Loiselle

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