mexican lasagna

Peggy McCormack

"A nice alternative to traditional Italian lasagna."
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55 servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  1. 1. heat oven to 350°. mix chili, cumin, salt, pepper, tomatoes in bowl. mix sour cream, scallions, chiles in second bowl.
  2. 2. spread 1/2 cup tomato mixture in 13 x 9 x 2-inch baking dish. arrange 2 tortillas to cover bottom; use pieces from another tortilla to fit corners if needed. top with half the sour cream mixture, half the chicken, half the corn, 1 cup tomato mixture, one-third cheese. repeat layering, ending with tortillas, tomatoes. sprinkle remaining cheese around edge.
  3. 3. bake in 350° oven 35 minutes, until bubbly. let stand 15 minutes. garnish with olives and scallions.


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