Name: Mexican Lasagna
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: La Tourangelle Extra Virgin Olive Oil Spray, Organic; Guerrero Tortillas, Corn; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; O Organics Milk, Low Fat, Organic; Daisy Light Sour Cream; Herdez Salsa Casera, Hot; Savory Shredded Chicken Breast; O Organics Cream Cheese Spread Tub; Organic Cilantro; Scallion; David's Kosher Salt; Alpha Mexicali Burrito Vegan Plant-based Meatless Vegetarian

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Preheat oven to 350°F.
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Place the tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.

Bake for 8-10 minutes, remove and set aside.

In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.

Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.

Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.

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Bake uncovered for 35 minutes.
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Mexican Lasagna

Serves 6

10 mins prep

35 mins cook

45 mins total

What you need

How to make

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