Salsa Verde Chicken Lasagna

60 mins
Serves 6
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Directions

  1. 1In a large skillet heat the olive oil.
  2. 2Add the onion and garlic and a pinch of salt to the skillet.
  3. 3Sauté a few minutes until starting to soften.
  4. 4Add the chili powder and cumin and stir to combine.
  5. 5Add the chicken and stir to coat evenly.
  6. 6Meanwhile mix the salsa verde and the sour cream together.
  7. 7Start layering all of the ingredients in a prepared baking dish.
  8. 8First about 1 c of the salsa verde mixture.
  9. 9Then add 8 tortilla halves.
  10. 10Add half of the chicken and one third of the cheese.
  11. 11Repeat the layers once more.
  12. 12Top with the remaining 8 tortillas, remaining sauce then cheese.
  13. 13Bake at 375 uncovered for about 25 minutes until bubbling.
  14. 14Let stand a few minutes before serving.
  15. 15Calories 768 per 1/6 of lasagna Calories 576 1/8 of lasagna

Ingredients

  • 6 tablespoons olive oil
  • 1.5 sweet onion chopped
  • 3 pinch Kosher salt
  • 3 clove garlic minced
  • 3 tablespoon chili powder
  • 3 teaspoon cumin
  • 3 rotisserie chicken meat removed from the bones and chopped
  • 6 16 oz jars salsa verde
  • 3 c sour cream
  • 36 corn tortillas sliced in half
  • 48 oz Monterey Jack shredded

Equipment

large skilletbaking dish
Salsa Verde Chicken Lasagna | Clip Recipe