Spicy Tortilla Lasagna Recipes

MEXICAN CHICKEN TORTILLA LASAGNA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until fragrant, about 5 minutes. Add ground chicken, stirring and breaking into crumbles until browned, 5 to 7 minutes. Pour diced tomatoes with chiles and their liquid into the skillet and add taco seasoning. Stir to incorporate.
• Combine 8 ounces enchilada sauce, 4 ounces queso fresco, Mexican crema, and egg in a bowl.
• Pour remaining enchilada sauce into the bottom of an 8x6-inch glass casserole dish. Trim tortillas to have a straight edge if desired. Lay two tortillas in the enchilada sauce in the dish. Place some chicken mixture on top and ladle some enchilada sauce mixture over. Repeat layers. Top with remaining queso fresco and Cheddar cheese.
• Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 minutes more. Let rest for 10 to 15 minutes before serving.

SPICY TORTILLA LASAGNA WITH RICOTTA CHEESE

Steps:

• Cook chicken in frying pan or microwave until no longer pink.
• Set aside.
• Cook onion and garlic until softened.
• Add spices and cook for one more minute.
• Stir in tomatoes and sauce and bring to a boil.
• Reduce heat and add chicken, simmer for 10 minutes.
• Spread 1/3 of tomato mixture in 13X9 baking dish.
• Top with 2 tortillas, spread 1/3 tomato mixture, half of ricotta and half of mozerella.
• Repeat with remaining tortillas, tomatoes and cheeses.
• Bake at 350 for 20-30 minutes or until sauce is bubbling.
• Let stand for 10 minutes before cutting.