Mexican Enchilada Suiza Lasagna

Transform your dinner routine with this irresistible Mexican Enchilada Suiza Lasagna—a fusion of traditional enchilada flavors and comforting layered lasagna. Featuring tender shredded chicken, a creamy salsa verde sauce, and a blend of Swiss and Monterey Jack cheeses, this recipe brings bold, zesty flavors to the table. Stacked with soft corn tortillas and baked to golden, bubbly perfection, it’s a hearty yet sophisticated dish that’s perfect for family dinners or casual gatherings. Topped with fresh cilantro, this cheesy masterpiece combines the best of Mexican cuisine with a unique twist. Ready in just under an hour and serving six, this layered delight will quickly become a household favorite!

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 cups Shredded cooked chicken
• 2 cups Salsa verde
• 1 cup Sour cream
• 0.5 cup Heavy cream
• 2 cups Shredded Swiss cheese
• 1 cup Shredded Monterey Jack cheese
• 12 Corn tortillas
• 2 tablespoons Canola oil
• 0.25 cup Chopped fresh cilantro
• 1 medium Diced onion
• 2 cloves Minced garlic
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.

Step 2

In a large skillet, heat 2 tablespoons of canola oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, shredded chicken, salt, and pepper, and cook for another 2-3 minutes. Set this mixture aside.

Step 3

In a medium bowl, whisk together the salsa verde, sour cream, and heavy cream until smooth. This will be the creamy enchilada Suiza sauce.

Step 4

Heat the corn tortillas briefly in a dry skillet over medium heat to make them pliable, or wrap them in a damp paper towel and microwave for 30 seconds.

Step 5

Spread a thin layer of the creamy enchilada Suiza sauce across the bottom of the prepared baking dish.

Step 6

Lay 4 corn tortillas flat over the sauce, overlapping slightly if necessary to cover the bottom.

Step 7

Spread one-third of the shredded chicken mixture over the tortillas, followed by one-third of the remaining enchilada Suiza sauce. Sprinkle one-third of the Swiss and Monterey Jack cheese over the sauce.

Step 8

Repeat the layers two more times: tortillas, chicken mixture, enchilada Suiza sauce, and cheese. Finish with a generous layer of cheese on top.

Step 9

Bake the lasagna in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden on top.

Step 10

Remove the lasagna from the oven and let it cool for 5-10 minutes. Garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(2684.7g)

Amount per serving	% Daily Value*
Calories	5127.2

Total Fat 263.3g	0%
Saturated Fat 126.9g	0%
Polyunsaturated Fat 7.1g
Cholesterol 1183.3mg	0%
Sodium 6602.4mg	0%
Total Carbohydrate 334.9g	0%
Dietary Fiber 49.2g	0%
Total Sugars 44.3g
Protein 364.6g	0%

Vitamin D 72.0IU	0%
Calcium 3711.7mg	0%
Iron 23.4mg	0%
Potassium 4438.7mg	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: 45.9%

Protein: 28.2%

Carbs: 25.9%