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
- 1 (10 ounce) can mild enchilada sauce
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 pound ground chicken
- 1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL®), halfway drained
- ½ (1.25 ounce) package reduced-sodium taco seasoning mix
- 5 ounces crumbled queso fresco, divided
- ¼ cup Mexican crema
- 1 large egg
- 6 corn tortillas
- 3 ounces grated Cheddar cheese
- 1 tablespoon Mexican crema
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Spread about 4 tablespoons enchilada sauce over the bottom of an 8×6-inch baking dish. Pour remaining enchilada sauce into a medium bowl.
Step 2
Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until translucent, about 5 minutes. Add ground chicken and saut? until browned and crumbly, 5 to 7 minutes. Pour diced tomatoes and liquid into the skillet and stir in taco seasoning until incorporated.
Step 3
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.
Step 4
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.
Step 5
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 349 | |
% Daily Value * | |
Total Fat19g | 25% |
Saturated Fat8g | 42% |
Cholesterol114mg | 38% |
Sodium699mg | 30% |
Total Carbohydrate19g | 7% |
Dietary Fiber3g | 10% |
Total Sugars2g | |
Protein28g | |
Vitamin C8mg | 40% |
Calcium226mg | 17% |
Iron2mg | 11% |
Potassium494mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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