Mexican Lasagna
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Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
August 3, 2020
Persons
6
Serving Size
1 serving
Cook Time
35 minutes
Total Time
35 minutes
Notes
Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
Ingredients
- 1 package (about 1 1/4 pounds) Fresh Ground Turkey or Fresh Ground Chicken
- 2 tablespoons canola oil, divided
- 1/2 cup chopped onion
- 1 can (4 ounces) mild chopped green chilies
- Salt and ground pepper to taste
- 1 can (14 ounces) enchilada sauce
- 12 6-inch corn tortillas
- 1 package (8 ounces) shredded Mexican cheeses (2 cups)
- Sour cream for garnish (optional)
- Chopped fresh cilantro for garnish (optional)
Instructions
- Pre-heat oven to 350°F. Lightly oil a 9x9-inch baking dish; set aside. In a large nonstick skillet, over medium- high heat, heat 1 1/2 tablespoons oil. Add ground poultry, onion, green chilies, salt and pepper. Sauté 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. Cut into squares. If desired, top each serving with a dollop of sour cream and a sprinkling of cilantro.