Mexican Chicken Lasagna

This Mexican Chicken Lasagna is a flavorful twist on the classic Italian dish, blending the bold spices of Mexico with the comfort of a hearty lasagna.

Tender chicken, rich enchilada sauce, and a tangy sour cream layer come together in a satisfying, cheesy casserole that’s sure to become a family favorite.

Ready Time

1 hrs 20 mins

Yields

6 servings

Ingredients

Boneless, skinless chicken breasts, 1 1/2 pounds
Olive oil, 2 tablespoons
Onion, 1 large
Garlic, 2 cloves
Cumin, 1 teaspoon
Chili powder, 1 teaspoon
Paprika, 1/2 teaspoon
Cayenne pepper, 1/4 teaspoon
Salt, 1/2 teaspoon
Black pepper, 1/2 teaspoon
Canned diced tomatoes, 1 can (14.5 ounce)
Canned enchilada sauce, 1 can (10 ounce)
Lasagna noodles, 8-10
Shredded Monterey Jack cheese, 2 cups
Shredded cheddar cheese, 1 cup
Sour cream, 1 cup
Chopped fresh cilantro, 1/4 cup

Instructions

Preheat oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium-high heat.

Add the onion and cook until softened, about 5 minutes.

Add the garlic and cook for an additional minute.

Add the chicken to the skillet and cook until browned, breaking it up into small pieces as it cooks.

Add the cumin, chili powder, paprika, cayenne pepper, salt, and black pepper.

Cook for 1-2 minutes, until the chicken is coated in the spice mixture.

Stir in the diced tomatoes and enchilada sauce.

Bring the mixture to a simmer and let cook for 5-7 minutes, until the sauce has thickened slightly.

While the chicken mixture cooks, cook the lasagna noodles according to the package instructions.

Drain and set aside.

In a large bowl, combine the sour cream and chopped cilantro.

Set aside.

In a 9×13-inch baking dish, spread a thin layer of the chicken mixture on the bottom.

Arrange 4 lasagna noodles on top of the sauce.

Spread half of the sour cream mixture on top of the noodles, followed by half of the chicken mixture, and half of the shredded cheese (divided evenly between the Monterey Jack and cheddar).

Repeat the layers, starting with the noodles, then the sour cream mixture, the chicken mixture, and finally the remaining cheese.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Let the dish rest for 10-15 minutes before slicing and serving.

Notes

Use high-quality enchilada sauce for the best flavor. Don’t overcook the chicken, as it will continue to cook in the oven.

Make sure to cook the lasagna noodles al dente to prevent them from becoming mushy.

You can customize the level of heat in the dish by using more or less cayenne pepper. Let the dish rest for at least 10-15 minutes before slicing and serving to allow the cheese to set.

Consider serving with additional sour cream, salsa, and shredded cheese on top.