Mexican Chicken Tortilla Lasagna

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Spread about 4 tablespoons of enchilada sauce over the bottom of an 8x6-inch baking dish. Pour the remaining enchilada sauce into a medium bowl.

2. 2

   Heat the oil in a heavy skillet over medium-high heat. Add the onion; cook and stir until translucent, about 5 minutes. Add the ground chicken and cook, breaking it up, until browned and crumbly, 5 to 7 minutes. Pour the diced tomatoes with their liquid into the skillet and stir in the taco seasoning until blended.

3. 3

   To the enchilada sauce in the bowl, add 4 ounces queso fresco, 1/4 cup plus 1 tablespoon Mexican crema, and the egg; stir to combine.

4. 4

   Trim the tortillas to have a straight edge if desired. Lay two tortillas in the enchilada sauce in the baking dish; top with some of the chicken mixture and some of the enchilada sauce mixture. Repeat the layers (tortillas, chicken, sauce) two more times. Top with the remaining queso fresco and the Cheddar cheese.

5. 5

   Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 more minutes. Let rest for 10 to 15 minutes before serving.

• Calories 358.41 kcal Moderate
• Protein 28.31 g Good Source
• Carbs 20.98 g Moderate
• Total Fat 17.97 g High
• Saturated Fat 7.75 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 125.52 mg High
• Sodium 846.52 mg High
• Fiber 2.48 g Low Source
• Sugar 4.54 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 242.93 mg Moderate
• Iron 1.64 mg Low Source
• Potassium 132.15 mg Low Source
• Vitamin A 301.89 mcg_rae Good Source
• Vitamin C 3.37 mg Low Source
• Vitamin D 0.61 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Corn 🌽
• Tomatoes 🍅