Dump-and-Bake Mexican Lasagna

September 25, 2017

There’s no prep work necessary for this easy Dump-and-Bake Mexican Lasagna! With layers of chicken, tortillas, and cheese, it’s a one dish meal that comes together in just minutes for a healthy and delicious weeknight dinner!

2 cups diced, cooked chicken

½ cup frozen diced onion (or about ½ of a small onion, diced)

½ cup finely-diced sweet bell pepper (any color is fine)

1 (14.5-ounce) can petite-diced tomatoes, drained

1 (10 ounce) can enchilada sauce (or can substitute with 1 ¼ cups taco sauce for a mild, kid-friendly option)

¼ cup sliced olives, plus extra for garnish

Pinch of salt

1 ½ cups (6 ounces) shredded cheddar cheese, divided

1 cup small curd cottage cheese (or can use an equal amount of ricotta cheese)

1 egg, beaten

6-8 corn tortillas

½ cup crushed tortilla chips

Optional garnish: sliced green onions, diced avocado, halved cherry tomatoes, sour cream

Preheat oven to 350 degrees F. Spray a deep 11 x 7-inch dish, a shallow 9 x 13-inch dish, or any other similar-sized dish with cooking spray. In a large bowl, stir together chicken, onion, bell pepper,...
See the full directions on my site

Nutritions

Calories
895

Sodium
908mg
37% DV

Fat
69g
107% DV

Protein
19g
38% DV

Carbs
41g
14% DV

Fiber
6g
27% DV