Chicken Tortilla Lasagna

Chicken Tortilla Lasagna

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  • 3 cups shredded cooked chicken

  • 1 cup grated cheddar cheese

  • ½ cup sliced green onions

  • 2 cups sour cream

  • 1 (4 ounce) can diced green chiles, dreained

  • ¾ teaspoon cumin

  • 1 (12 ounce) jar medium salsa

  • 8 (8 inch) flour tortillas

  • ½ cup grated cheddar cheese


Preheat oven to 400 degrees. In a large bowl, stir together chicken, 1 cup cheddar, green onions, sour cream, chilies and cumin. Pour 1 cup salsa into an 10 inch pie plate. Lay 1 tortilla in salsa, coating 1 side. Place tortilla, salsa side down, in a 2 quart round casserole. Spread 1/2 cup chicken mixture on top of tortilla. Repeat with 3 more layers of tortillas and chicken mixture. Spread with 1/2 cup salsa. Continue layering tortillas and chicken mixture, ending with tortilla. Top with salsa (leftover from dipping tortillas) and 1/2 cup cheese. Bake for 35 to 40 minutes. Let stand 10 minutes and cut into wedges. Serve with additional salsa. HINT: Garnish with slices of cantaloupe and honeydew melon.


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