Mexican Chicken Tortilla Lasagna

Name: Mexican Chicken Tortilla Lasagna
Total time: 90
Yield: 6
Ingredients: 1 (10 ounce) can mild enchilada sauce; 1 tablespoon olive oil; 1 small onion, diced; 1 pound ground chicken; 1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL®), halfway drained; 0.5 (1.25 ounce) package reduced-sodium taco seasoning mix; 5 ounces crumbled queso fresco, divided; 0.25 cup Mexican crema; 1 tablespoon Mexican crema; 1 large egg; 6 corn tortillas; 3 ounces grated Cheddar cheese

Recipe by thedailygourmet from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

6 servings

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1 (10 ounce) can mild enchilada sauce
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1 tablespoon olive oil
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1 small onion, diced
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1 pound ground chicken
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1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL®), halfway drained
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0.5 (1.25 ounce) package reduced-sodium taco seasoning mix

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5 ounces crumbled queso fresco, divided
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0.25 cup Mexican crema
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1 tablespoon Mexican crema
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1 large egg
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6 corn tortillas
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3 ounces grated Cheddar cheese

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Spread about 4 tablespoons enchilada sauce over the bottom of an 8x6-inch baking dish. Pour remaining enchilada sauce into a medium bowl.
Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until translucent, about 5 minutes. Add ground chicken and sauté until browned and crumbly, 5 to 7 minutes. Pour diced tomatoes and liquid into the skillet and stir in taco seasoning until incorporated.
To the enchilada sauce in the bowl, add 4 ounces queso fresco, 1/4 cup plus 1 tablespoon Mexican crema, and egg; stir to combine.
Trim tortillas to have a straight edge if desired. Lay two tortillas in enchilada sauce in the baking dish; top with some chicken mixture and some enchilada sauce mixture. Repeat layers (tortillas, chicken, sauce) twice more. Top with remaining queso fresco and Cheddar cheese.
Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 more minutes. Let rest for 10 to 15 minutes before serving.