Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican Chicken Tortilla Lasagna Recipe
Mexican Chicken Tortilla Lasagna replaces pasta with corn tortillas in Mexican-Italian mashup preparations that create exciting fusion cuisine experiences and cultural blending. This creative recipe bridges two beloved cuisines while maintaining familiar layering techniques and satisfying comfort food characteristics. The fusion approach produces unique, memorable dining experiences.
Pasta is replaced by corn tortillas in this Mexican-Italian mashup lasagna recipe. Instead of the traditional pasta, tomato sauce, and mozzarella, this version features tortillas, enchilada sauce, zesty diced tomatoes, and queso fresco cheese.
Prep Time:
25 mins
Cook Time:
55 mins
Additional Time:
10 mins
Total Time:
1 hr 30 mins
Servings:
6
Yield:
1 8×6-inch lasagna
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Ingredients
1 (10 ounce) can mild enchilada sauce
1 tablespoon olive oil
1 small onion, diced
1 pound ground chicken
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL®), halfway drained
½ (1.25 ounce) package reduced-sodium taco seasoning mix
5 ounces crumbled queso fresco, divided
¼ cup Mexican crema
1 tablespoon Mexican crema
1 large egg
6 corn tortillas
3 ounces grated Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C). Spread about 4 tablespoons enchilada sauce over the bottom of an 8×6-inch baking dish. Pour remaining enchilada sauce into a medium bowl.
Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until translucent, about 5 minutes. Add ground chicken and sauté until browned and crumbly, 5 to 7 minutes. Pour diced tomatoes and liquid into the skillet and stir in taco seasoning until incorporated.
To the enchilada sauce in the bowl, add 4 ounces queso fresco, 1/4 cup plus 1 tablespoon Mexican crema, and egg; stir to combine.
Trim tortillas to have a straight edge if desired. Lay two tortillas in enchilada sauce in the baking dish; top with some chicken mixture and some enchilada sauce mixture. Repeat layers (tortillas, chicken, sauce) twice more. Top with remaining queso fresco and Cheddar cheese.
Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 more minutes. Let rest for 10 to 15 minutes before serving.
Nutrition Facts (per serving)
| 349 | Calories |
| 19g | Fat |
| 19g | Carbs |
| 28g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 349 | |
| % Daily Value * | |
| Total Fat 19g | 25% |
| Saturated Fat 8g | 42% |
| Cholesterol 114mg | 38% |
| Sodium 699mg | 30% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 3g | 10% |
| Total Sugars 2g | |
| Protein 28g | 56% |
| Vitamin C 8mg | 9% |
| Calcium 226mg | 17% |
| Iron 2mg | 11% |
| Potassium 494mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
