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Mexican Lasagna with Chicken

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 9
  • 15 min
  • 55 min
  • $
Gatheredtable
from Gatheredtable Test Kitchen

Ingredients

  • 6 corn tortillas, cut into quarters
  • 1 large egg
  • 1/4 cup milk
  • 1/4 cup plain greek yogurt
  • 1 cup mild chunky salsa
  • 1 pound boneless skinless chicken breasts
  • 4 ounces cream cheese, half inch cubed
  • 2 tablespoons fresh cilantro, chopped
  • 3 scallions, chopped
  • 3/4 teaspoon sea salt
  • 2 cups Monterrey jack cheese

Directions

Prep: 1. Preheat oven to 350. Grease a large baking sheet and a 9x9 baking dish. Make: 1. Poach chicken: bring water to a boil. Add chicken and return to a boil. Cook 3 minutes, then cover with a lid and remove from heat. Let stand until chicken is cooked through, about 15 minutes. (or use leftover chicken) 2. Meanwhile, cut tortillas into 1 to 2 inch strips. Spread strips onto baking sheet and bake for 5 minutes. 3. While chicken and tortillas are cooking/cooling slightly, grate cheese, chop cilantro and scallions, and cube cream cheese. 4. Shred chicken. 5. Whisk together all ingredients except tortillas and grated cheese. 6. Place a layer of tortillas in the prepared baking dish. Top with half the chicken mixture and half the cheese. Top with another layer of tortillas, filling and cheese. Top with a final layer of tortillas and a sprinkling of cheese. 7. Bake for 35 minutes until top is golden and bubbly.

Goes great with these recipes

Romaine Salad with Garlic Vinaigrette
Mexican Slaw
Tomato, Avocado, and Basil Salad
Sliced Avocado
Corn and Tomato Salad
Mixed Salad with Avocado

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