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Mexican Lasagna

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Prep Time
10m
Cook Time
1h 15m
Total Time
1h 25m
Entree
Mexican Lasagna Image
@aannmiller
Recipe Options
Ingredients
Steps
Nutrition

Ingredients

Servings: 8
Scale:
Scale
0.25
0.5
1
2
3
4
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6

Steps

1
Preheat the oven to 350 degrees. Coat a 13"x9" baking dish with cooking spray.
2
Coat a large nonstick skillet with cooking spray and place over medium heat. Add the chicken and cook, turning several times, for 5 minute, or until no longer pink.
3
Remove to a medium bowl. Wipe the skillet with a paper towel. Coat with cooking spray. Place over medium heat. Add the onion and garlic. Cover and cook, stirring occasionally, for 7-8 minutes, or until lightly browned. Add to the chicken in the bowl.
4
In another medium bowl, combine the ricotta, sour cream, green chilies, cilantro (if using), cumin and salt.
5
Spread 1 cup of the salsa across the bottom of the prepared baking dish. Arrange half of the tortillas evenly over the salsa. Spread half of the ricotta mixture over the tortillas. Top with half of the chicken mixture. Top with 1 cup of the remaining salsa and 1/2 cup of the Monterey Jack. Repeat the layering sequence with the remaining tortillas, ricotta mixture, and chicken mixture. Sprinkle with the remaining 1 cup of the salsa and 3/4 cup cheese.
6
Bake for 30 minutes, or until heated through. Loosely cover with foil if the cheese browns too quickly.

Nutrition Facts

  • Calories
    593kcal
    29%
  • Fat
    25g
    1%
  • Saturated Fat
    13g
    0%
  • Carbohydrates
    31g
    1%
  • Fiber
    3g
    0%
  • Sugar
    4g
    0%
  • Protein
    52g
    2%
  • Cholesterol
    138mg
    6%
  • Sodium
    1,036mg
    51%
Percent Daily Values are based on a 2,000 calorie diet.
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