Mexican Chicken Lasagna
This Mexican chicken lasagna is a hearty and delicious twist of classic lasagna made with flour tortillas, a deliciously seasoned chicken mixture, lots of spicy cheese, and baked to melty perfection.
Servings: 12 Servings
Ingredients
- 4 chicken breasts, boiled and shredded
- 2 tablespoons butter
- 1 medium onion, diced
- 1 jalapeno, diced
- 2 teaspoon Slap Ya Mama seasoning
- 1 teaspoon Mexican oregano
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- ½ teaspoon red pepper flakes
- (2) 2.5 ounce sliced black olives, drained
- 4 ounce diced green chilies
- 19 ounce green enchilada sauce
- 4 cups Boars’ Head 3 pepper Colby Jack cheese. shredded (or your favorite cheese)
- 18-20 flour tortillas
Instructions
- Preheat the oven to 350 degrees and spray a 9x13 baking dish with non-stick cooking spray. Set aside.
- In a large cast iron skillet or frying pan, over medium heat, melt butter and add onions, jalapenos and seasonings. Stir to combine.
- Cook until onions and peppers are tender. Add in shredded chicken and stir to combine. Let cook for 2-3 minutes.
- Add diced green chilies and about ¾ of the can of enchilada sauce to the meat mixture. Stir to combine and cook until heated through.
- Pour the remaining enchilada sauce in the bottom of the baking dish and spread around to cover the bottom of the dish.
- Next, add a layer of flour tortillas over the enchilada sauce followed by ⅓ of the chicken mixture and sliced olives, and top with a cup of shredded cheese.
- Place another layer of tortillas over the cheese followed by another ⅓ of the chicken mixture, sliced olives, and top with more shredded cheese.
- Add a third layer of tortillas, the remaining chicken mixture and the remaining shredded cheese and sliced olives.
- Cover with aluminum foil and bake for 30 minutes or until the cheese is hot and bubbly.
- Remove foil and place under the broiler for 5 minutes.