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Close-up of a skillet with creamy enchiladas topped with melted cheese, garnished with cilantro and lime wedges. A portion has been cut out, revealing the filling inside.
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Mexican White Chicken Tortilla Lasagna

Creamy white chicken tortilla lasagna has layers of salsa verde, cumin, paprika, and chili powder for a spicy, yet flavorful spin on traditional lasagna. Baked in a 12-inch cast iron skillet, this cheesy Mexican-inspired chicken dish is perfect for dinner or game day.
Course dinner, entree, Main Course
Cuisine American, Mexican, Tex-Mex
Keyword 12 inch skillet, cheesy, chicken, dutch oven, lasagna, Mexican, salsa verde, Tex-Mex
Prep Time 10 minutes
Cook Time 35 minutes
Assembly Time 15 minutes
Total Time 1 hour
Servings 12 people
Calories 118kcal
Author Paula

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pre-heat the oven to 375F. To a 5 quart dutch oven add the chicken, spices, and salsa verde. Stir and cover. *Note that you can cut the chicken into smaller pieces for a quicker cooking time, I just didn't.
    A pot containing raw chicken, chopped green chilies, and assorted spices on a marble counter.
  • Bake for 20 minutes covered. Chicken should be an internal temperature of 165F and be easily shred with two forks.
    A black pot containing cooked chicken breasts in a thick, golden-brown sauce, placed on a white marble surface.
  • Shred the chicken and add it back to the dutch oven with the salsa and juices. Stir and set aside while assembling the lasagna.
    A pot filled with shredded chicken mixed with a savory green sauce, placed against a gray background.
  • In a 12-inch skillet start layering in this order: 1 tortilla, 1/3 cup Crème fraîche spread evenly, 1/2 of the chicken mixture, 1/4 cup of Queso Fresco. Repeat once more.
    A cast-iron skillet containing shredded chicken on top of a tortilla with some sauce and green peppers.
  • Top with the last tortilla, the remaining Crème fraîche and Queso Fresco. Bake in the oven for 10 minutes until the cheese has started to brown. Top with fresh cilantro and lime juice. Cut as you would a pie and serve.
    A round cast iron skillet filled with an unbaked, creamy white mixture topped with grated cheese.

Nutrition

Calories: 118kcal | Carbohydrates: 7g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 284mg | Potassium: 177mg | Fiber: 1g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg
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