Mexican Chicken Lasagna: A Flavor Fiesta in Every Layer

My grandmother, bless her heart, wasn’t exactly known for her adventurous palate. Meatloaf and mashed potatoes were her culinary cornerstones. So, imagine my surprise when, rummaging through her recipe box after she passed, I unearthed a faded, hand-written card titled “Mexican Chicken Lasagna.” It was unlike anything she ever made, a vibrant collision of flavors that hinted at a secret longing for something more exciting than her usual fare. I like to think she stumbled upon it and dreamed of making it, and I’m here to make that dream a reality for you, too.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Stand Time: 10 minutes
• Total Time: 37-40 minutes
• Servings: 8
• Yield: 1 lasagna
• Dietary Type: Not Gluten-Free

Ingredients

• ¼ cup fresh cilantro leaves, lightly packed
• 1 (8 ounce) package cream cheese
• 2 cups Monterey Jack cheese, shredded, divided
• 1 medium onion (about 2/3 cup chopped)
• 1 (28 ounce) can enchilada sauce
• 12 (6 inch) corn tortillas
• 3 cups cooked chicken, diced or shredded
• Fresh cilantro leaves, chopped (optional)

Equipment Needed

• Chef’s Knife
• Classic Batter Bowl
• Small Mix ‘N Scraper®
• Food Chopper
• Deep Covered Baker (or microwave-safe dish)
• Stainless (4-qt.) Mixing Bowl
• Sauté Tongs
• Small Scoop
• Small Spreader
• Utility Knife
• Mini-Serving Spatula

Instructions

1. Begin by preparing the cilantro. Finely chop the fresh cilantro leaves using a Chef’s Knife. Set aside.

2. In a Classic Batter Bowl, place the cream cheese. Microwave on HIGH for 30-45 seconds, or until the cream cheese is very soft.

3. Add the chopped cilantro and 1 ½ cups of the shredded Monterey Jack cheese to the softened cream cheese. Mix everything together thoroughly using a Small Mix ‘N Scraper®, ensuring all ingredients are well combined.

4. Next, take the onion and using a Food Chopper, finely chop it. Set the chopped onion aside for later use.

5. Spread 2/3 cup of the enchilada sauce evenly over the bottom of a Deep Covered Baker (or a microwave-safe dish of similar size). This layer will prevent the tortillas from sticking and add a burst of flavor to the bottom of the lasagna.

6. Pour the remaining enchilada sauce into a Stainless (4-qt.) Mixing Bowl. This is where you’ll dip the tortillas before layering them into the lasagna.

7. Now it’s time to assemble the lasagna! Using Sauté Tongs, dip four corn tortillas into the enchilada sauce in the mixing bowl, ensuring they are well coated. Arrange the enchilada-soaked tortillas over the sauce in the Deep Covered Baker, overlapping them as necessary to completely cover the bottom.

8. Using a Small Scoop, scoop half of the cream cheese mixture over the tortillas. Spread the cream cheese evenly using a Small Spreader, creating a smooth and creamy layer.

9. Top the cream cheese layer with 1 cup of the cooked chicken and one-third of the chopped onion. Spread the chicken and onion evenly over the cream cheese layer.

10. Repeat layers one time: Dip four more tortillas in enchilada sauce, arrange them in the dish, then top with the rest of the cream cheese mixture, another cup of chicken and a third of the onion.

11. Dip the remaining four tortillas into the enchilada sauce and arrange them over the second layer of chicken and onion.

12. Top with the remaining chicken and onion.

13. Pour the remaining enchilada sauce evenly over the entire lasagna.

14. Sprinkle the remaining ½ cup Monterey Jack cheese over the top of the lasagna.

15. Microwave, covered, on HIGH for 12-15 minutes, or until the center of the lasagna is hot and bubbly.

16. Let stand for 10 minutes before serving. This allows the lasagna to set and the flavors to meld together.

17. Before serving, sprinkle the lasagna with additional chopped cilantro, if desired.

18. Cut the lasagna into squares using a Utility Knife, and serve using a Mini-Serving Spatula.

Expert Tips & Tricks

• For a spicier kick, use spicy enchilada sauce. You can also add a pinch of cayenne pepper to the cream cheese mixture or sprinkle some jalapeños between the layers.
• To prevent the tortillas from becoming too soggy, lightly toast them in a dry skillet before dipping them in the enchilada sauce. This will give them a bit more structure and help them hold up better during cooking.
• If you don’t have a Deep Covered Baker, any microwave-safe dish of a similar size (approximately 9×13 inches) will work. Just be sure it’s deep enough to accommodate all the layers.
• If the cheese starts to brown too quickly in the microwave, you can loosely cover the lasagna with foil for the last few minutes of cooking.

Serving & Storage Suggestions

Serve this Mexican Chicken Lasagna warm, straight from the microwave. Garnish with a dollop of sour cream or guacamole for added richness and flavor. It pairs beautifully with a side of Mexican rice and a fresh salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 1-2 minutes, or until heated through. You can also reheat the entire lasagna in the oven at 350°F (175°C) for about 20 minutes, or until heated through. The lasagna can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	390	N/A
Total Fat	22 g	N/A
Saturated Fat	10 g	N/A
Cholesterol	105 mg	N/A
Carbohydrate	25 g	N/A
Protein	26 g	N/A
Sodium	710 mg	N/A
Fiber	2 g	N/A

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Substitute the chicken with black beans, corn, and bell peppers for a delicious vegetarian version.
• Gluten-Free: While this recipe uses corn tortillas, which are naturally gluten-free, be sure to check the ingredients of your enchilada sauce to ensure it is also gluten-free.
• Spice It Up: Add a can of diced green chilies to the cream cheese mixture for an extra kick.
• Creamy Dreamy: Use Pepper Jack cheese instead of Monterey Jack for a spicier flavor and creamier texture.
• Beef It Up: Substitute ground beef for the chicken for an alternative flavor profile. Be sure to fully cook and drain the ground beef before adding it to the lasagna.

FAQs (Frequently Asked Questions)

Q: Can I assemble this lasagna ahead of time?
A: Yes, absolutely! You can assemble the lasagna up to one night in advance. Prepare through Step 2; cover and refrigerate. When ready to serve, let the baker stand at room temperature for 15 minutes before microwaving.

Q: Can I use store-bought rotisserie chicken to save time?
A: Definitely! Using store-bought rotisserie chicken is a great shortcut. Just shred or dice it and you’re good to go.

Q: My tortillas are tearing when I dip them in the sauce. What am I doing wrong?
A: Make sure you aren’t soaking the tortillas for too long. A quick dip on each side is all they need. Also, ensure the tortillas are fresh; older tortillas tend to be more brittle.

Q: Can I bake this in the oven instead of microwaving it?
A: Yes, you can! Bake it in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the cheese is melted and bubbly, and the lasagna is heated through.

Q: Can I use flour tortillas instead of corn tortillas?
A: While corn tortillas are traditionally used, you can substitute flour tortillas if you prefer. Keep in mind that flour tortillas are usually larger than corn tortillas, so you may need fewer of them.

Final Thoughts

This Mexican Chicken Lasagna is more than just a recipe; it’s a celebration of flavor, a quick and easy weeknight meal, and, perhaps, a connection to a part of yourself you didn’t know existed—just like my grandmother’s secret yearning. I encourage you to try this recipe and make it your own. Experiment with the variations, add your personal touch, and most importantly, share it with the people you love. I can’t wait to hear what you think!