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