Salsa Verde Mexican Chicken Lasagna
Salsa Verde Mexican Chicken Lasagna is filled with salsa verde, cream cheese, Greek yogurt, chicken, and lots of CHEESE!
Servings: 6 servings
Calories: 434kcal
Ingredients
- 2 large chicken breast halves cooked and shredded
- 1 cup salsa verde
- 1 cup plain Greek yogurt
- 8 ounces cream cheese softened to room temperature
- 1 teaspoon cumin
- ¼ teaspoon salt
- 2 cups shredded Mexican cheese blend
- 12 corn tortillas
- 1 jalapeno sliced, for topping
- Cilantro for topping
- Additional plain Greek yogurt for topping
Instructions
- Preheat oven to 350 degrees F.
- Spray 9x9” baking dish with cooking spray.
- In a large bowl, combine shredded chicken, salsa verde, Greek yogurt, cream cheese, cumin, and salt, and mix until well combined.
- Place 3 corn tortillas on bottom of baking dish. I like to place two, slightly overlapping, and cut the third one into quarters, and place the square edge at each corner of the baking dish. This way, the corners of the lasagna have tortillas in them.
- Spread ? of the chicken mixture on top of the tortilla, and top with ½ cup of shredded cheese.
- Continue with tortillas, chicken mixture, and cheese, until there are 3 layers. Place remaining cheese on top of casserole.
- Cook for 45-50 minutes, until bubbling and cheese is golden.
- Serve topped with jalapenos, cilantro, and additional dollop of Greek yogurt.
- Enjoy!
Nutrition
Calories: 434kcal | Carbohydrates: 30g | Protein: 26g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 856mg | Potassium: 456mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1005IU | Vitamin C: 5mg | Calcium: 550mg | Iron: 1mg