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Mexican Lasagna
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Mexican Lasagna

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people

Ingredients

  • 1 pound (500 grams) cooked, shredded chicken
  • 2/3 cup salsa or picante sauce or use the sauce recipe below
  • 1 cup sour cream or lebneh
  • 1 teaspoon cumin
  • 2 cups fresh cheddar cheese shredded
  • 6 whole wheat tortillas
  • fresh tomato and cilantro for garnish

For the Sauce (makes about 2 cups)

  • 6 cups tomato chopped into large pieces
  • 2 cups water
  • 1 onion chopped into large pieces
  • 2 cloves garlic
  • 1/4 cup vinegar
  • 1 jalapeno seeded
  • 1 teaspoon natural salt

Instructions

For the Sauce

  • If you are making the sauce, combine all sauce ingredients in a blender and blend until smooth. Pour the sauce in a medium saucepan and bring to a boil. Lower the heat and cook, uncovered, over low heat until thickened to about 2 cups. This takes about 20-25 minutes. (You can freeze the remaining sauce for later use)

For the Lasagna

  • In a large bowl, combine the shredded chicken, 2/3 cups of sauce, sour cream (or lebneh), cumin, and 1 cup of the cheese.
  • Butter a large glass dish. Break the tortillas into large pieces and spread half of them on the bottom of the baking dish.
  • Spread half of the chicken mixture over the tortillas.
  • Layer remaining tortillas over the top, and spoon over the remaining chicken mixture.
  • Sprinkle the remaining cup of cheese over the top. Bake at 350°F (175°C) for 20-25 minutes, until top is golden and cheese is melted.
  • Sprinkle fresh tomato and cilantro over the top as garnish. Let the dish sit for about 5 minutes before serving. Enjoy!