Richard'S Mexican Lasagna Recipe

Name: Richard'S Mexican Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bag flour tortillas sliced into 1 inch squares; 4 cups shredded cheddar cheese; 1 avocado; 1 rotisserie chicken (remove and discard the skin, tear the meat into bite-sized bits); olive oil; 3-5 jalapenos (sliced, seeds optional); 2 green bell peppers; 1 bunch green onions; 2-6 cloves garlic (pressed or diced); 1 pint box mushrooms (sliced); 1 pint box tomatoes (cherry or grape, sliced); 1 bunch fresh cilantro; 1 zucchini (optional, sliced); 1 zucchini squash (optional, sliced); 1 carrot (optional, diced); 2 Tablespoons chili powder; 2 teaspoons cumin powder; 1 teaspoon cayenne pepper powder; 1 teaspoon chipotle powder; 1 teaspoon paprika powder

Servings: persons

1 bag flour tortillas sliced into 1 inch squares
4 cups shredded cheddar cheese
1 avocado
1 rotisserie chicken (remove and discard the skin, tear the meat into bite-sized bits)
olive oil
3-5 jalapenos (sliced, seeds optional)
2 green bell peppers
1 bunch green onions
2-6 cloves garlic (pressed or diced)
1 pint box mushrooms (sliced)
1 pint box tomatoes (cherry or grape, sliced)
1 bunch fresh cilantro
1 zucchini (optional, sliced)
1 zucchini squash (optional, sliced)
1 carrot (optional, diced)
2 Tablespoons chili powder
2 teaspoons cumin powder
1 teaspoon cayenne pepper powder
1 teaspoon chipotle powder
1 teaspoon paprika powder

1
Preheat the oven to 450.
2
Stew the veggies with the spices for 20 minutes (save avocado for later). Spice to taste. Over-spice it, since the cheese and tortillas will tame it. It's pretty safe to over-spice with the chili based spices, but be careful to not go too heavy with the cumin. I like to spice it up until it seems too spicy.
3
Layer it into a large (15x10) lasagna pan. A thin coat of olive oil on bottom, then single layer of tortilla bits, then chicken, then avocado, then veggie stuff (use a slotted spoon so you can save the sauce for later), then cheese. Repeat. Spoon on 2/3 of the sauce onto the top cheese layer. Top with tortilla layer. Spoon (or brush) the remaining sauce evenly over top tortilla layer. The tortillas on top will end up a bit crispy. There won't be much sauce, so use it sparingly.
4
Cover with foil, heat 450 around 45 - 50 minutes (wait for it to boil up the sides -- glass lasagna pan works best so you can see if it is boiling).

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 bag flour tortillas sliced into 1 inch squares, 4 cups shredded cheddar cheese, 1 avocado, 1 rotisserie chicken (remove and discard the skin, tear the meat into bite-sized bits), and more.

Yes, Richard'S 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.

Richard'S Mexican Lasagna

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