Dump-and-Bake Mexican Lasagna
With hardly any prep work involved this Mexican Lasagna is the ultimate comfort food for busy weeknights!
Course Dinner
Cuisine Mexican
Keyword Easy Lasagna, Mexican Lasagna
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings
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servings
Calories 317 kcal
Author The Seasoned Mom
Ingredients
list of 13 items
2 cups diced cooked chicken
½ cup frozen diced onion or about ½ of a small onion, diced
½ cup finely-diced sweet bell pepper any color is fine
1 14.5-ounce can petite-diced tomatoes, drained
1 10 ounce can enchilada sauce (or can substitute with 1 ¼ cups taco sauce for a mild, kid-friendly option)
¼ cup sliced olives plus extra for garnish
Pinch of salt
1 ½ cups 6 ounces shredded cheddar cheese, divided
1 cup small curd cottage cheese or can use an equal amount of ricotta cheese
1 egg beaten
6-8 corn tortillas
½ cup crushed tortilla chips
Optional garnish: sliced green onions diced avocado, halved cherry tomatoes, sour cream
list end
Instructions
list of 7 items
1. Preheat oven to 350F (180C). Spray a deep 11 x 7-inch dish, a shallow 9 x 13-inch dish, or any other similar-sized dish with cooking spray.
2. In a large bowl, stir together chicken, onion, bell pepper, diced tomatoes, enchilada sauce, olives, and salt. Set aside.
3. In a separate bowl, stir together 1 cup cheddar cheese, cottage cheese (or ricotta), and egg.
4. Spoon one-third of the chicken mixture into the prepared baking dish. Spoon half of the cheese mixture over the chicken; top with a layer of corn tortillas
(it’s fine if the tortillas overlap a little bit, and you can tear them to fit the shape of your dish).
5. Repeat layers, ending with chicken mixture on top. Cover with foil.
6. Bake, covered, for 30 minutes (or until hot and bubbly). Sprinkle with crushed tortilla chips and remaining ½ cup of cheddar cheese. Bake uncovered
for 5-10 more minutes, or until cheese is melted. Allow to sit for 5-10 minutes.
7. Garnish with sliced green onions, diced avocado, sliced olives, halved cherry tomatoes, and sour cream, if desired.
list end
Recipe Notes
Cooking Just for Two? Cut the ingredients in half and prepare the lasagna in an 8-inch square baking dish. You will only need 3-4 tortillas, so you can
tear them to fit the shape of your dish, if necessary. Cooking instructions remain the same.
Nutrition Facts
Dump-and-Bake Mexican Lasagna
Amount Per Serving (1 /6 of the recipe)
Calories 317 Calories from Fat 113
% Daily Value*
Fat 12.5g19%
Saturated Fat 4.9g31%
Cholesterol 82mg27%
Sodium 658mg29%
Carbohydrates 27.5g9%
Fiber 4g17%
Sugar 5.3g6%
Protein 25g50%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
With hardly any prep work involved this Mexican Lasagna is the ultimate comfort food for busy weeknights!
Course Dinner
Cuisine Mexican
Keyword Easy Lasagna, Mexican Lasagna
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings
undefined
servings
Calories 317 kcal
Author The Seasoned Mom
Ingredients
list of 13 items
2 cups diced cooked chicken
½ cup frozen diced onion or about ½ of a small onion, diced
½ cup finely-diced sweet bell pepper any color is fine
1 14.5-ounce can petite-diced tomatoes, drained
1 10 ounce can enchilada sauce (or can substitute with 1 ¼ cups taco sauce for a mild, kid-friendly option)
¼ cup sliced olives plus extra for garnish
Pinch of salt
1 ½ cups 6 ounces shredded cheddar cheese, divided
1 cup small curd cottage cheese or can use an equal amount of ricotta cheese
1 egg beaten
6-8 corn tortillas
½ cup crushed tortilla chips
Optional garnish: sliced green onions diced avocado, halved cherry tomatoes, sour cream
list end
Instructions
list of 7 items
1. Preheat oven to 350F (180C). Spray a deep 11 x 7-inch dish, a shallow 9 x 13-inch dish, or any other similar-sized dish with cooking spray.
2. In a large bowl, stir together chicken, onion, bell pepper, diced tomatoes, enchilada sauce, olives, and salt. Set aside.
3. In a separate bowl, stir together 1 cup cheddar cheese, cottage cheese (or ricotta), and egg.
4. Spoon one-third of the chicken mixture into the prepared baking dish. Spoon half of the cheese mixture over the chicken; top with a layer of corn tortillas
(it’s fine if the tortillas overlap a little bit, and you can tear them to fit the shape of your dish).
5. Repeat layers, ending with chicken mixture on top. Cover with foil.
6. Bake, covered, for 30 minutes (or until hot and bubbly). Sprinkle with crushed tortilla chips and remaining ½ cup of cheddar cheese. Bake uncovered
for 5-10 more minutes, or until cheese is melted. Allow to sit for 5-10 minutes.
7. Garnish with sliced green onions, diced avocado, sliced olives, halved cherry tomatoes, and sour cream, if desired.
list end
Recipe Notes
Cooking Just for Two? Cut the ingredients in half and prepare the lasagna in an 8-inch square baking dish. You will only need 3-4 tortillas, so you can
tear them to fit the shape of your dish, if necessary. Cooking instructions remain the same.
Nutrition Facts
Dump-and-Bake Mexican Lasagna
Amount Per Serving (1 /6 of the recipe)
Calories 317 Calories from Fat 113
% Daily Value*
Fat 12.5g19%
Saturated Fat 4.9g31%
Cholesterol 82mg27%
Sodium 658mg29%
Carbohydrates 27.5g9%
Fiber 4g17%
Sugar 5.3g6%
Protein 25g50%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
