We eat Tex-Mex or Mexican recipes a lot so Cinco de Mayo is an easy holiday to make a recipe the whole family will enjoy. Last year one of my favorite Mexican Recipes I made was the Tres Leche Cake and if I have time again this year I will bake one again.
For Teacher Appreciation Week this year each class is given the task to make 2 complete meals so each teacher can get a home-cooked meal. The casserole recipe provided was this Mexican Lasagna and I could not resist trying it for our Cinco De Mayo Recipe this year.
Not knowing if our class would get volunteers to make the Mexican Lasagna I went out and purchased enough to make two casseroles. I was pleasantly surprised to see how easy this Cinco De Mayo recipe truly is to prepare and it took no extra time to put together 2 casseroles.
How to Make Cinco De Mayo Lasagna
Instead of sauteing the recipe per the original directions, I like to bake my chicken breasts coated with a little olive oil and salt and pepper. Place them on a baking sheet in a 350′ oven for about 30 minutes. Since I was baking 2 casseroles I baked 7 large breasts, (I purchased a multi-pack at our grocery store to save money) This way you can do something else while the chicken is cooking away.
Once the chicken is cooled slightly, simply cut it up to bite size pieces and prepare the sauce. If doubling this recipe be sure and use a large pan.
When I checked our sign up sheet both casseroles were being made by another mom, so we lucked out. I prepared one Mexican Lasagna recipe in a 9×12 Pyrex dish and the other half in a disposable pan that I could store in the freezer for another night.
This Tex Mex lasagna is easier than traditional Italian Lasagna I have made before and makes a great switch up for our Taco Tuesdays.
After the Mexcian Lasagna Recipe is assembled, I wrapped the pan going in the freezer with parchment paper then tin foil. Be sure to seal this tight and add the directions to the top of the pan.
I covered the other pan with Reynolds Pan Lining paper, tin foil side out, and put it in the fridge until I was ready to bake it.
When you are about 50 minutes from dinner time, simply take the casserole out while you are preheating the oven and bake according to the directions.
This Cinco De Mayo Recipe was a hit. The kids really enjoyed it. I served it with extra guacamole and sour cream, and a side of baked veggies that I added to the oven while the lasagna was baking. Next time I might sneak a can of black beans and corn…
What is your favorite Cinco De Mayo Recipe?
Adapted from A Taste of Tuckahoe
Mexican Chicken Lasagna
- 4-6 chicken breasts halves, I used 7 large to make 2 casseroles so 3-4 large will work for a single
- ½ c chopped onion
- 1 garlic clove, minced
- ¾ tsp cumin
- 2 tsp chili powder
- ½ c water
- 8 oz. mild salsa
- 6 flour tortillas- we used whole wheat
- 8 oz Monterey Jack cheese, shredded (we used Mexican Blend cheese)
- ½ c sour cream, or plain Greek yogurt
- Saute or bake chicken breasts until completely cooked. Remove and cut up.
- Saute onions and garlic until tender. Add chicken, cumin, chili powder, water and salsa. Simmer for 5 to 10 minutes.
- Spray casserole with non-stick spray.
- Cut or tear 3 tortillas (I used a pizza cutter) and place in casserole as bottom layer. Add ½ chicken mixture and ½ shredded cheese. Cut or tear 3 remaining tortillas and place as next layer. Spread sour cream over tortillas. Add remaining chicken and cheese.
- Bake at 350°F covered with foil for 30-40 minutes until heated through and 5 minutes without foil to brown the top a little.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 407 Total Fat: 14g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 88mg Sodium: 518mg Carbohydrates: 34g Fiber: 4g Sugar: 3g Protein: 36g