Mexican Chicken Sour Cream Lasagna Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through.
• STEP 3.In a separate bowl, mix together salsa, sour cream, and cumin.
• STEP 4.Spread a thin layer of the salsa mixture on the bottom of the baking dish. Top with a layer of lasagna noodles.
• STEP 5.Spread half of the chicken over the noodles, followed by half of the remaining salsa mixture and a sprinkle of shredded cheese.
• STEP 6.Repeat the layers with the remaining noodles, chicken, salsa mixture, and cheese.
• STEP 7.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 8.Let the lasagna cool for a few minutes before serving. Garnish with chopped cilantro, if desired.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use either cooked chicken breast or rotisserie chicken for this recipe.
• Feel free to add additional toppings such as sliced black olives, diced tomatoes, or chopped green onions.
• If you prefer a spicier lasagna, add some diced jalapenos or a sprinkle of cayenne pepper to the salsa mixture.
• For a vegetarian version, substitute the chicken with sautéed vegetables like bell peppers, onions, and zucchini.

Storage and Serving

• Serve the Mexican Chicken Sour Cream Lasagna hot, straight from the oven.
• Garnish with chopped cilantro for added freshness and flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave or in a preheated oven at 350°F (175°C) until heated through.