mexican chicken lasagna

braids1997 avatar
By S Waidner
from Los Osos, CA

Everyone I serve this to has raved about the flavors. It is not too spicy, but very flavorful for those with a discerning palate. If you like lemon in your chicken, try this! Very figure friendly with fat free Greek yogurt instead of sour cream.

serves 10
prep time 1 Hr
cook time 45 Min
method Bake

Ingredients For mexican chicken lasagna

  • 3 lb
    chicken breast
  • 1 c
    lemon juice
  • 2 Tbsp
    spike, (look for in the health food stores, a blend of 39 herbs & spices)
  • 12
    tostada shells (hard cooked corn tortillias) or tortilla chips
  • 2 c
    sour cream or greek yogurt
  • 3 c
    green tomatillo salsa
  • 1 c
    sliced olives
  • 3 c
    shredded pepper jack & cheddar cheese
  • 1 c
    sliced mushrooms
  • 1 tsp
    red pepper flakes (optional)

How To Make mexican chicken lasagna

  • 1
    Cut chicken into strips, sprinkle with Spike (look for in the health food stores, a blend of 39 herbs & spices) and lemon juice & bake for 45 min. at 350 degrees. Cool & chop up. (Can be done the day before)
  • 2
    In a 13 x 9” pan, pour 1 cup of salsa over bottom, then layer 4 tostada shells (breaking to cover & not overlap) spread on 1 cup of sour cream & sprinkle half of: the olives, mushrooms, chopped chicken, red pepper flakes, and cover with 1 cup of cheese and half of the Green salsa.
  • 3
    Repeat layers once more. Top with remaining 4 tostada shells, last cup of salsa, and 1 cup of shredded cheese.
  • 4
    Bake at 350 degrees for 30 to 45 minutes. Serve hot.
  • 5
    In a hurry? I get a cooked rotisserie chicken & bone as a substitute, delete Spike & lemon juice & cut remaining ingredients in half. Bake as directed
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