Pasta is replaced by corn tortillas in this Mexican-Italian mashup lasagna recipe. Instead of the traditional pasta, tomato sauce, and mozzarella, this version features tortillas, enchilada sauce, zesty diced tomatoes, and queso fresco cheese.
Ingredients
- mild enchilada sauce: 1 can (10 ounce can)
- olive oil: 1 Tbsp
- onion: 1 piece (diced)
- ground chicken: 1 pound
- tomatoes with green Chilis (such as RO*TEL®), halfway: 1 can (10 ounce can, drained, diced)
- reduced-sodium taco seasoning mix: 0.5 pack (1.25 ounce pack)
- ounces crumbled queso fresco: 5 piece (divided)
- Mexican crema: 0.25 cup
- Mexican crema: 1 Tbsp
- egg: 1 piece
- corn tortillas: 6 piece
- ounces grated Cheddar cheese: 3 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Spread about 4 tablespoons enchilada sauce over the bottom of an 8x6-inch baking dish. Pour remaining enchilada sauce into a medium bowl.
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Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until translucent, about 5 minutes. Add ground chicken and sauté until browned and crumbly, 5 to 7 minutes. Pour diced tomatoes and liquid into the skillet and stir in taco seasoning until incorporated.
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To the enchilada sauce in the bowl, add 4 ounces queso fresco, 1/4 cup plus 1 tablespoon Mexican crema, and egg; stir to combine.
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Trim tortillas to have a straight edge if desired. Lay two tortillas in enchilada sauce in the baking dish; top with some chicken mixture and some enchilada sauce mixture. Repeat layers (tortillas, chicken, sauce) twice more. Top with remaining queso fresco and Cheddar cheese.
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Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 more minutes. Let rest for 10 to 15 minutes before serving.
