Chicken Tortilla Lasagna
A delicious, simple meal that everyone will love, with comforting, familiar flavors of chicken in a creamy salsa verde sauce with sweet corn between layers of warm tortilla and pepper jack cheese, then topped with fresh tomatoes, avocados, cilantro, onions, and jalapenos.
Servings 4 Servings
Calories: 501kcal
Ingredients
- 12 ounces of boneless skinless chicken breast
- kosher salt and ground black pepper to taste
- 2 tablespoons olive oil
- ½ cup salsa verde
- ½ cup low-sodium chicken broth
- ¼ cup sour cream
- 1 cup pepper jack cheese shredded
- ½ cup canned corn kernels
- 6 corn tortillas halved
- 1 small avocado medium diced
- ½ cup tomatoes medium diced
- ½ jalapeno thinly sliced rings
- ¼ cup onion small diced
- 10 cilantro leaves
- ½ small lime
Equipment
Instructions
- Set the Oven: Preheat oven to 400 °F .
- Prep the Chicken: Season chicken with salt and pepper.
- Brown the Chicken: Heat a medium pot on medium-high heat with one tablespoon of olive oil. When the oil is almost smoking, sear chicken for three to five minutes on both sides or until golden brown.
- Cook the Chicken: Reduce the heat to medium. Then, add salsa verde and chicken broth, and simmer the chicken covered for 8 to 10 minutes or until the thickest part of the chicken breast has reached an internal temperature of 165 degrees Fahrenheit. Finally, remove the chicken and let it rest for at least 5 minutes, then shred.
- Make the Sauce: Remove the sauce from the heat and allow the sauce to rest for 3 minutes to cool down. Then, slowly whisk in the sour cream and half a cup of cheese while whisking the sauce continuously.
- Make the Filling: Add corn and shredded chicken to the cheese sauce.
- Assemble the Lasagna: Brush olive oil on the bottom and sides of an 8x8 deep baking dish. Add a layer of corn tortilla by placing four pieces. Please see the pictures and video for the layout. Then, add the chicken cheese mixture and another layer of corn tortillas, and repeat. Top the final layer of corn tortillas with the remaining half cup of cheese.
- Bake the Lasagna: Bake for 10 minutes until 80% of the cheese is golden brown. Remove from oven and let it rest for 5 minutes.
- Garnish with Toppings: Add avocado, tomatoes, jalapenos, onions, and cilantro leaves. Then, freshly squeeze the lime juice over the top of the dish.
- Serve: Cut into four and serve.
Video
Nutrition
Calories: 501kcal | Carbohydrates: 30g | Protein: 30g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 540mg | Potassium: 874mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1099IU | Vitamin C: 17mg | Calcium: 279mg | Iron: 2mg
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