It had to be Mexican food. The Monday after a weekend with not enough sleep ALWAYS REQUIRES Mexican food!
Sour cream chicken enchiladas to be exact. Trouble is, I do not enjoy the long process it takes to make traditional sour cream enchiladas. The frying of tortillas to make them pliable. The stuffing of chicken and cheese. The rolling of enchiladas. It’s just TOO much on a Monday.
Instead of that, I cheat and make what I call, Mexican lasagna. It will cut your time in half and give you that savory-tangy casserole vibe you’re looking for. Check out the recipe below:
mexican lasagna
makes 9 servings
- 16 corn tortillas
- 1 cup cooked and shredded chicken
- 1 teaspoon oil
- 1 1/2 – 2 cups cheese
- 16 oz. tub of sour cream
- 16 oz. jar of salsa verde
- 1 small can of green chiles
- 1/2 a red onion diced
- 4 mini bell peppers, diced
- 2 tablespoons of cilantro
- Optional: 1/4 chopped cherry tomatoes
- In a skillet add the oil, onions and bell peppers and cook over medium heat until golden brown, set aside.
- Preheat your oven to 350 degrees and grease a 20×20 casserole dish.
- In a medium bowl, combine the sour cream, salsa verde, green chiles, cilantro, onions and peppers. This will be your sauce.
- Start by adding about a 1/4 cup of sauce at the bottom on the casserole, then layer 4 corn tortillas to cover the entire bottom. Add a 1/4 cup of chicken, spoonfuls of the sauce enough to cover the chicken and then sprinkle with cheese. Repeat 4 times, making sure to lightly press each layer down. You will want to end with a final layer of tortillas, sauce to cover and then cheese.
- Bake covered with foil for 30-45 minutes until casserole is bubbly.
- Let sit for 15 minutes so you can cut portions without them crumbling. I always love to finish with a fresh element so sprinkle chopped cherry tomatoes and cilantro on top!
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