El Pollo Mexican Lasagna – a delicious recipe with chicken, salsa, flour tortillas, beans, cheddar cheese, fresh cilantro. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Heat oven to 350u00b0 and grease 9 x 12 baking dish.
2
(Optional) Combine salsa and cilantro in medium bowl.
3
Tear tortillas into pieces (approx 2 inches square).
4
Spread 1/2 cup of salsa mixture in bottom of dish and cover with 1/2 of the tortilla pieces.
5
Dot 1/2 of the refried beans over the tortillas.
6
Layer 1/2 of the chicken and 1/2 of the cheese.
7
Top with remaining salsa mix and repeat layering of tortillas, beans, chicken & cheese.
8
Bake uncovered 30 minutes or until cheese is melted.
9
Serve with sour cream.
10
Note: To prepare cooked, shredded chicken, I bake boneless chicken breasts for 35 minutes at 350 degrees. Cool and pull apart with fork or fingers.
903
kcal
Calories
23
g
Fat
121
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 -3 cups shredded cooked chicken, 24 ounces salsa, 5 (8 inch) flour tortillas, 15 ounces refried beans (fat free is good), and more.
Yes, El Pollo Mexican Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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