This. Recipe. Is. Everything.
Everything I want in a meal… everything I want for my budget…and the answer to my ever-present craving for Mexican food. Everything!
And I invented this recipe myself, which means I tailored each component to comply with my strictest, highest standards for deliciousness. In my humble opinion, it is perfection! It is a “lasagna-style” Mexican casserole – Mildly spicy Mexican chicken layered with tangy salsa verde, cheese, and oven-crisped corn tortillas. It’s amazing. It’s the type of food I dream about. I want it right now. (And it happens to be 10:56 pm as I write this, so that’s saying something!)
Sometimes the food I make for this blog gets mixed reviews from my family… sometimes I publish recipes that are purely nostalgic… but this one I am posting because it is hands-down one of the most delicious things I have ever made and you NEED to experience it for yourself. I’m definitely going to be including it in my upcoming Savvy Suppers e-cookbook too, because it is a perfect meal for a budgeting families. So affordable! As I said: It is everything.
I began by crisping up some corn tortillas in the oven to give them a nice toasty flavor. Like so…
Beyond that, it is a simple matter of making the super-simple tomatillo sauce, adding the chicken, and layering it all together with an ample sprinkling of cheese.
(By the way, one of my go-to methods for spending less on meat at the grocery store is to buy a large tray of chicken thighs, cook them over the weekend, save the broth, and use the meat all week for various meals. And this is one of the many yummy meals I make using said chicken. Alternatively, you could buy a cooked rotisserie chicken at any grocery store and use that for the chicken in this recipe. Or alternatively, you could buy overpriced, boneless, skinless (ahem: flavorless) chicken breasts, pre-cook them, and use them in this recipe as well. Any chicken will do! Just make sure it’s pre-cooked and chopped up.)
Chopped, fresh cilantro is also a nice finishing touch, so bright and tangy!
Also, if you’ve never bought canned green chiles or canned tomatillo salsa before… you can usually find them in any regular grocery store in the Mexcian aisle. Get used to that aisle because you’ll be returning there repeatedly for these two items from here on out.
And now before I sign off, I’d like to thank you for taking my passion in stride. I simply can’t quell my love for this lasagna or talk about it in cool, calm, & collected terms. I’m completely frenzied over it. This lasagna is a big deal. (Did I mention I’m grateful to you for putting up with my zeal? Cuz I am.) In fact, if there was ever a recipe to Pin, Tweet, or Share, it’d be this one!
Anyway, I hope this yummy meal makes its way to your family table sometime in the very near future. Here is the printable recipe, along with my heartiest possible recommendation! (And in case my husband’s recommendation means more to you than mine, then just know that his recommendation is also extremely hearty.)
Tomatillo Chicken & Corn Tortilla "Lasagna"
This is my #1 favorite Mexican dish ever! Tangy salsa verde layered with spicy chicken, melty cheese, and crisp corn tortillas. This recipe can easily be doubled to feed 6-8. (This recipe makes a small lasagna for 4.)
Author: Carissa Casey | prettyhungryblog.com
- 6 small corn tortillas, torn to fit baking dish in even layers
- 1 C. pre-cooked, pre-chopped chicken
- 2 Tbsp. sliced green onions
- 1 clove minced garlic
- 1 Tbsp. oil, butter, or drippings
- 3 tsp. flour
- 1 (8 oz.) can tomatillo sauce
- 1 (4 oz. can) green chiles
- 1 C. low-sodium broth or water
- ¼ C. milk
- 6 oz. sour cream or Greek yogurt
- ½ tsp. chili powder
- ½ tsp. ground cumin
- ¾ tsp. salt
- (optional) a few dashes hot sauce
- ½ C. cheese (Monterey Jack, Mexican Blend, or Oaxaca)
- 1 Tbsp. fresh, chopped cilantro
- 2 Tbsp. grated Parmesan cheese
- Place the corn tortillas on a baking sheet under the broiler for about 1-2 minutes to slightly toast them.
- Spray a 9x9" or 8x10" glass baking dish with cooking spray.
- Preheat oven to 375.
- In a medium saucepan over medium-high heat, melt the oil and add in the green onion and garlic.
- Cook for 1 minute, then sprinkle in the flour and stir to coat ingredients.
- Add in the tomatillo sauce, green chiles, broth or water, and milk. Stir or whisk constantly as mixture reduces and thickens (about 3-5 minutes).
- Remove from heat and stir in sour cream or Greek yogurt and all herbs and spices except the fresh cilantro.
- Add in a few dashes of your favorite hot sauce, if desired.
- Stir in the pre-cooked, pre-chopped chicken.
- Cover the bottom of the baking dish with a layer of toasted corn tortillas.
- Spoon ⅓ of the chicken/sauce mixture onto the 1st layer of tortillas, smoothing it into an even layer. Sprinkle on ⅓ of the cheese.
- Add a 2nd layer of tortillas, followed by a 2nd layer of sauce and cheese.
- Add a 3rd and final layer of tortillas, followed by remaining sauce and cheese. Sprinkle top of lasagna with chopped fresh cilantro.
- Bake at 375 for about 10 minutes, followed by 1-3 minutes under the broiler to perfectly brown the top.
- Garnish with sour cream or Greek yogurt.