a Classic Meal – Mexican Style!
It should be no surprise we are HUGE fans of Mexican food! With our family being Hispanic, we’ve gotten to enjoy it our whole lives, which we are very grateful for. One recipe our mom found in a magazine years ago was this recipe for Mexican Lasagna. Sure, it may not be authentic Mexican cuisine, but it’s become a favorite dinner idea. With layers of tortillas replacing lasagna noodles and smothered in a green chile enchilada sauce and melty cheese, this recipe is a twist on a classic lasagna. !
Ingredients
PREP TIME: 15 minutes COOK TIME: 25 minutes
1 pound cooked and shredded chicken – The chicken can be substituted with shredded or ground beef, shredded or ground turkey, or ground vegetarian meat. Whichever you choose, be sure that it is precooked before adding it to the recipe. 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 – or use similarly sized corn tortillas. 8 ounces Mexican blend cheese shredded – A Mexican cheese blend that includes shredded Monterey Jack cheese, cheddar cheese, asadero cheese, and queso cheese. Create your own blend using those cheeses or including mozzarella cheese, Colby Jack, or pepper jack cheese. optional garnish – top with sour cream, diced tomatoes, cilantro, diced green chiles, Sweet Salsa Verde, Homemade Salsa
How to Make Mexican Lasagna
Recipe Video Recipe Video
