Mexican Chicken Lasagna With Salsa Verde Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until fragrant, about 5 minutes. Add ground chicken, stirring and breaking into crumbles until browned, 5 to 7 minutes. Pour diced tomatoes with chiles and their liquid into the skillet and add taco seasoning. Stir to incorporate.
• Combine 8 ounces enchilada sauce, 4 ounces queso fresco, Mexican crema, and egg in a bowl.
• Pour remaining enchilada sauce into the bottom of an 8x6-inch glass casserole dish. Trim tortillas to have a straight edge if desired. Lay two tortillas in the enchilada sauce in the dish. Place some chicken mixture on top and ladle some enchilada sauce mixture over. Repeat layers. Top with remaining queso fresco and Cheddar cheese.
• Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 minutes more. Let rest for 10 to 15 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 baking dish with cooking spray.
• Spread 1/2 cup of salsa on the bottom of the prepared baking dish and cover with a layer of corn tortillas. Tear tortillas to fit any empty spaces and cover entire bottom of pan.
• Spread tortillas with 1/2 of the refried beans. Top beans with corn kernels, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Cover tortilla layer with remaining refried beans, chicken, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Pour remaining salsa over top of tortillas and top with remaining cheese.
• Bake in the preheated oven, 20 to 25 minutes.