- 2 cups cooked, shredded chicken
- 1 cup shredded pepper jack cheese, divided
- 15 corn tortillas
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups chicken broth
- 1 cup low fat sour cream
- 1 small can diced green chilies
Heat oven to 350, grease or spray a 9x13 inch glass baking dish
For the chicken:
There really is no exact science to this, you can use leftover chicken or just grill up a couple breasts, the trick is to season it with spices. I actually rub mine with my Homemade Taco Seasoning and cook in the microwave on 50% power in the microwave for 15-20 minutes in my deep covered baker. As always, make sure your internal temp is at least 165 degrees. Shred the chicken and mix in a bowl with about 1/2 cup shredded pepper jack cheese.
For the sauce:
Melt butter in a sauce pan over medium heat. Add in flour and whisk continuously as you continue to cook for 1 minute or so. Add broth and whisk until a smooth sauce develops. Continue to cook on medium high until the sauce bubbles and thickens. Remove from heat, Stir in sour cream and green chilies.
Meanwhile, heat tortillas on the stove just to soften. I use cooking spray, but you can use a small amount of oil. Heat for just a couple minutes per side.
To layer the lasagna, place a small amount of the sauce on the bottom of your baking dish. Line with the tortillas (cutting some in half as needed). Top with chicken mixture then another layer of tortillas, then sauce, and a little more cheese. Repeat again, chicken, tortillas, sauce and cheese. Stick in the oven and cook at 350 for 20-25 minutes. Turn oven to broil and brown the cheese for a minute.
You can assemble this up to a day ahead of time and stick in the fridge (not freezer). Then cook at 375 for 35 minutes.
I served with Simply Salsa and chips.
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