The first time I had this was right after we brought our first kiddo home from the hospital and lots of wonderful friends & family brought us meals. This was one we fell in love with right away and just had to have the recipe! Also, since it’s so easy to throw together & heats up really well this is also one of my go-to freezer meals. Top with some sour cream and/or guacamole and it won’t disappoint.
Gluten Free Mexican Lasagna
2016-02-02 18:23:45
Yields 9
Weight Watchers: SmartPoints - 7 PointsPlus - 5
Prep Time
20 min
Cook Time
1 hr
Nutrition Facts
Serving Size
116g
Yields
9
Amount Per Serving
Calories 205
Calories from Fat 115
% Daily Value *
Total Fat 13g
20%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 62mg
21%
Sodium 378mg
16%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
3%
Sugars 1g
Protein 18g
Vitamin A
10%
Vitamin C
7%
Calcium
33%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
- 1 cup sour cream
- 2 cups Mexican cheese blend
- 1/2 cup salsa
- 1 [4-ounce] can chopped green chiles
- 2 tablespoons cilantro
- 1 teaspoon ground chili powder
- 1/4 teaspoon cayenne pepper
- 8 [6-inch] corn tortillas, each cut into 6 wedges
Instructions
- Preheat oven to 350.
- In a large bowl, combine chicken, sour cream, 1.5 cups of the Mexican cheese, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.
- Next arrange half of the tortilla pieces in the bottom of greased 7x11 or 9x9 pan, overlapping pieces slightly to cover the surface.
- Top with half of the chicken mixture, then repeat both layers.
- Finally, add cheeses to top of dish and cover with foil. Bake 30 minutes covered then 30 uncovered {until top is golden and bubbly.}
- Let cool 5-10 minutes before serving. Top with sour cream and/or guacamole {technically optional, but highly recommended :)}
Notes
- If frozen bake at 375 degrees: 1 hour covered and 30 minutes uncovered.
Adapted from Robin Miller
Adapted from Robin Miller
Discover. Create. Live. https://www.discovercreatelive.com/
Pin for later –>
Yummy! I never thought to call it Mexican Lasagna, we make something similar but call it Enchilada Casserole. Have you ever used Fage yogurt? I substitute it for sour cream. Much healthier and it tastes like sour cream! Thank you
Never heard of it, but I'll definitely give it a try the next time we make it! Thanks for the idea 😉
Mmm, sounds and looks yummy! 🙂
Just wanted to let you know we decided we're going to try Floradix instead of poly-vi-sol! At least until her next iron test! Floradix has no preservatives or artificial colors at least. 🙂
thanks!! I'll have to look for that 🙂
OH. MY. GOSH. This looks/sounds absolutely heavenly! Definitely trying it next week!
You really should! It's definitely one of my favorite dishes 🙂