Mexican Chicken Sour Cream Lasagna

Say hello to comfort food with a Tex-Mex twist! This Mexican Chicken Sour Cream Lasagna is a creamy, cheesy masterpiece that layers tender shredded chicken seasoned with zesty taco spices, a rich sour cream and green enchilada sauce blend, and gooey cheddar and Monterey Jack cheeses between soft flour tortillas. Ready in just about an hour, this recipe brings bold Mexican-inspired flavors to the cozy format of a casserole, making it a crowd-pleasing dinner option. Perfect for family meals or gatherings, this dish is easily customizable and can be garnished with fresh cilantro for a burst of brightness. Whether you’re craving layers of melty goodness or looking for a fun spin on traditional lasagna, this recipe is sure to satisfy!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1.5 lbs Chicken breasts (boneless, skinless)
• 2 tbsp Olive oil
• 3 tbsp Taco seasoning
• 1.5 cups Sour cream
• 1.5 cups Green enchilada sauce
• 4 oz Diced green chiles (canned)
• 2 cups Shredded cheddar cheese
• 2 cups Shredded Monterey Jack cheese
• 8 Flour tortillas (medium-sized)
• 2 tbsp Cilantro (chopped, optional for garnish)
• 1 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat olive oil in a large skillet over medium heat. Add the chicken breasts and sprinkle them with salt, black pepper, and 2 tablespoons of taco seasoning. Cook for 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove from heat and shred the chicken.

Step 3

In a medium bowl, mix together the sour cream, green enchilada sauce, and diced green chiles. Stir well to create a creamy sauce.

Step 4

In a large mixing bowl, combine the shredded chicken with the remaining 1 tablespoon of taco seasoning. Mix until the chicken is evenly coated.

Step 5

Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil. Spread a thin layer of the creamy sauce on the bottom of the dish.

Step 6

Place two flour tortillas in the bottom of the baking dish, overlapping as needed. Spread a layer of the shredded chicken on top of the tortillas. Follow with a layer of the creamy sauce, then sprinkle an even amount of shredded cheddar cheese and Monterey Jack cheese on top.

Step 7

Repeat the layering process (tortillas, chicken, sauce, cheeses) until all the ingredients are used, finishing with a layer of cheese on top.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly.

Step 9

Remove the lasagna from the oven and let it cool for 5-10 minutes before slicing. Garnish with freshly chopped cilantro, if desired, and serve warm.

Nutrition Facts

Serving size	(2434.6g)

Amount per serving	% Daily Value*
Calories	5186.6

Total Fat 293.9g	0%
Saturated Fat 153.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1193.0mg	0%
Sodium 16603.9mg	0%
Total Carbohydrate 281.7g	0%
Dietary Fiber 20.5g	0%
Total Sugars 46.5g
Protein 372.6g	0%

Vitamin D 136.5IU	0%
Calcium 4129.2mg	0%
Iron 23.1mg	0%
Potassium 3439.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 28.3%

Carbs: 21.4%