This Mexican Lasagna is quick, healthy, and loved by everyone who tries it. It has become a family favorite in our house!
Layers of whole-wheat tortillas, a creamy chicken filling, spicy tomato sauce, and cheese… this Mexican Lasagna just melts in your mouth!
I like to use my homemade Soaked Wheat Tortillas in this recipe for added nutrition. “Soaking” is a traditional method of preparing grains, used by our ancestors, to make the grains easier to digest. They are so much healthier (and more delicious!) than store-bought tortillas. I always make a large batch and freeze the leftovers for future use.
If you buy tortillas from the store, try to find a whole-grain product without any artificial ingredients added.
This is a great recipe to make when you have leftover cooked chicken. But if you don’t have any leftover chicken, just place boneless chicken breasts (fresh or frozen) in a saucepan and add enough water to cover the chicken. Bring to a boil, reduce the heat, and simmer (covered) until the chicken is no longer pink. This should take about 15-20 minutes. Drain the chicken and once cooled, shred into small pieces.
For the sauce in this recipe, you can either buy salsa or picante sauce…
…or you can use my simple recipe below for making your own picante sauce. I usually make a large batch and freeze the extra sauce for the next time I make this dish. This makes it even faster to put together!