Ingredients
- Cooking oil spray
- 6 corn tortillas
- 1 large egg
- 1/4 cup milk
- 1/4 cup sour cream
- 1 cup mild chunky salsa
- 1 pound cooked chicken breast, shredded
- 4 ounces cream cheese, cubed
- 2 tablespoons fresh cilantro, chopped
- 3 scallions, chopped
- 1 teaspoon kosher salt
- 2 cups Mexican cheese blend, divided
A blend of Monterey Jack and mild Cheddar also works well.
Instructions
1. Crisp the Tortillas
Preheat the oven to 350°F.
Lightly spray a baking sheet with cooking oil. Arrange the tortillas on the sheet and spray the tops with a little more oil.
Bake for 8–10 minutes, until slightly crisp. Remove from the oven and set aside.
2. Make the Chicken Filling
In a large bowl, whisk the egg.
Add the milk, sour cream, salsa, shredded chicken, cream cheese, cilantro, scallions, and salt. Stir until everything is well combined.
3. Build the Layers
Lightly spray a 7×11-inch baking dish with cooking oil.
Arrange half of the par-baked tortillas across the bottom of the dish. Spoon half of the chicken mixture over the tortillas, then sprinkle with 1 cup of the cheese.
Add the remaining tortillas, followed by the rest of the chicken mixture and the remaining cheese.
4. Bake Until Bubbly
Bake the lasagna uncovered for 35 minutes, until the filling is hot and the cheese is melted.
Let it sit for a few minutes before slicing and serving.
Notes
- Don’t skip the par-bake: Giving the tortillas a few minutes in the oven first helps keep the finished layers from becoming soggy.
- Use cooked chicken: Leftover roasted chicken or rotisserie chicken makes this even faster to assemble.
- Keep the layers even: Spread the chicken mixture across each tortilla layer so every serving gets a little of everything.
- Let it rest: A few minutes before slicing makes the layers easier to serve.
