Mexican Lasagna



6 servings



4 boneless, skinless chicken breasts
8 oz. sour cream
1 pkg. taco seasoning
1 can cream of chicken soup
1 can green chilies
2 cups Cheddar cheese
2 cups Mozzerella cheese
1 pkg. tortillias
1 can crushed tomatoes
8 Green onions, sliced, to taste
1/2 cup jalapenos


Boil chicken, let cool; shred with fingers. Mix chicken with first 4 ingredents and half of the jalapenos. Layer the pan with tortillias, chicken mixture, then cheeses. This should make 2 to 3 layers.

Bake at 350°F for 30-45 minutes. Mix tomatoes and onions. Sprinkle top with cheeses, then tomato mixture. Place jalapenos on top and bake for 10-15 additional minutes.

Author's Comments

You don't have to use the jalapenos if you don't like the heat or you can use more or less. Either way this is a great dish.

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1 Recipe Reviews


samaadams reviewed Mexican Lasagna on December 2, 2007

This Recipe is AWESOME!!!