Mexican Lasagna
An authentic Mexican casserole features layers of chicken, roasted chiles, cheese, and sauce between corn tortillas, with options for beef/pork or vegetarian versions.
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Instructions
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Preheat the oven to 375 F (190 C).
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Roast poblano chiles, then remove their skins, stems, and seeds, cutting the flesh into thin strips or 1/2-inch pieces.
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Blend one-third of the chile pieces with salsa verde, cilantro, and crema until smooth.
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If desired, briefly fry tortillas in 1/2-inch hot oil (2 seconds per side) before draining.
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Cut all tortillas in half.
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Dip each tortilla half in the blended sauce and arrange them to cover the bottom of a lightly greased 8-inch baking dish.
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Top this layer with half of the remaining chiles, half of the chicken, half of the vegetables, one-third of the shredded cheese, and a few spoonfuls of sauce.
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Repeat the layering for a second time, then add a final layer of sauce-covered tortillas, spreading the remaining cheese on top and pouring any extra sauce around the sides of the dish.
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Bake for 30 minutes, or until the sauce is bubbly and the cheese is lightly browned.
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Allow the casserole to rest for 15 minutes before cutting into squares and serving.