Mexican Chicken Lasagna

This has already become one of my favorite recipes for my Deep Covered Baker. I get into moods where all I want is mexican food and this will cure my craving.

One of my standby plans when I just  can’t seem to think of anything to make for dinner is a Costco rotisserie chicken. They are moist, super yummy and there are so many meals you can make out of them!

This is NOT a healthy recipe due to the cream cheese but I think you could work out some good substitutes.

This is also one of the first times that I have used corn tortillas. We have traditionally been a flour tortilla house but after enjoying them  properly prepared, I’m a believer. They work great in this dish, soaking up all the flavors. Here’s a tip: heat some oil in a pan and fry the corn tortillas until they start to brown and  bubble (turning once). Take them out of the pan, pat dry, and fold over into the “hard taco” shape so that as they cool they will stay in that shape. They are a MILLION times better this way than if you just try to eat them out of the package.

Ok, so now we are ready to layer it up in the DCB (Deep Covered Baker). Starting with enchilada sauce on the bottom I layered up the tortillas and cream cheese chicken mixture.

Once I have all the layers in I start to get really hungry. Good thing I only have to wait 15 minutes to eat! You could bake this in the oven as well, I’m sure it would be super yummy, but I was running behind. That’s one of the things that I really love about my stoneware, it goes in the oven or, on those nights where I should have had dinner done an hour ago, it does amazing things in the microwave.

And since I had a few extra tortillas I decided to make some chips with my Microwave Chip Maker. I brushed the tortillas with oil, popped them in the micro for 6 minutes and abracadabra! I have corn chips!

The final result is creamy cheese goodness. It never lasts too long.

Mexican Chicken “Lasagna”

Cooks Note: Suggested add-ins – frozen or canned corn, spinach, chopped, cumin

prep time: 15 min

total time: 45 min

Makes 8 servings


1/4 cup lightly packed fresh cilantro leaves

1 pkg (8 oz) cream cheese

2 cups (8 oz) shredded Monterey Jack cheese, divided

1 medium onion (about 2/3 cup chopped)

1 can (28 oz) green enchilada sauce

12 (6-in.) corn tortillas

3 cups diced or shredded cooked chicken

Additional chopped fresh cilantro leaves (optional)


1. Chop cilantro. Place cream cheese in microwave safe bowl and microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well. Chop onion and set aside. Spread 2/3 cup of the enchilada sauce over bottom of deep sided casserole dish. Pour remaining enchilada sauce into 4-qt mixing bowl; set aside.

2. To assemble lasagna, using tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baking dish, overlapping as necessary. Top with half of the cream cheese mixture. Then top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.

3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares and serve.

Note: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. When ready to serve, let dish stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs.

To bake in your oven instead of the microwave, preheat to 350 and bake for 30-35 minutes until warm through and melty

Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg, Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g