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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from Mangia with the Buriani's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lance Buriani


20 Corn tortillas
4 boneless Chicken breasts
2 Tablespoons Italian seasoning
1/2 onion chopped fine
2 garlic cloves
2 Chile pasilla or 2 cans mild diced green chilies
4 tomatoes chopped
1 small can tomato sauce
Chicken bouillon
Mexican cheese blend or jack
16 ounces of Sour cream
2 Limes

Boil chicken breast in water seasoned with chicken bouillon, salt and pepper and Italian seasoning for 20 minutes, you want the water to taste like strong chicken soup. Cool and shred. While chicken is cooking in a blender add the onion, garlic, chilies, chopped tomatoes, and tomato sauce. Blend until smooth,and season with salt and pepper and chicken bouillon. Take the salsa mixture and pour over the shredded chicken in a pan and simmer for about 30 minutes. Make the Crema by mixing the sour cream with juice and zest from the limes and season with salt and pepper. The consistency should be thin but not runny.
Heat the oil over medium heat, and once warm pass the corn tortillas through the oil on both sides for about 15 seconds on each side, you donít want them crispy. Set aside.
Preheat oven to 350įF. To assemble put a small amount of the salsa from the cooked chicken into a baking dish. Put a layer of tortillas followed by a layer of the chicken mix and a thin layer of the Crema, and a layer of cheese. Continue layering in this order to desired height and top the last layer of tortillas with chicken salsa and cover with cheese.
Bake at 350 degrees until cheese is browned and melted about 30-45 minutes.




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