Few are the holidays I don't get excited about -- especially when food is involved. Cinco de Mayo is a Mexican holiday that’s actually more widely observed here in the U.S. than it is in Mexico. Making something special with your kids to commemorate it is a great opportunity to teach them about Mexican culture as well as get them involved in the kitchen. In preparation for this year’s Cinco de Mayo, I made my version of Mexican Lasagna. Layered with rows of tortillas, chicken, cheese and salsa, it's the perfect recipe for feeding a crowd. I made so much when I tested this recipe that the kids ate it for two days in a row...and they loved it.
Happy Cinco de Mayo!
Mexican Lasagna (Serves 6-8)
- Cooking Oil Spray
- 6 Corn Tortillas, cut into quarters
- 1 Large Egg
- 1/4 Cup Milk*
- 1/4 Cup sour cream
- 1 Cup Mild Chunky Salsa
- 1 lb chicken breast, cooked and shredded
- 4 oz Cream Cheese, half inch cubed
- 2 Tbsp Fresh Cilantro, chopped
- 3 scallions, chopped
- 1 Tsp Kosher Salt
- 2 Cups Mexican Cheese Blend (or a blend of Monterey Jack and Mild Cheddar), divided
Preparation1. Preheat oven to 350 F°.
2. Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
3. Bake for 5 minutes, remove and set aside.
4. In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
5. Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
6. Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
7. Bake uncovered for 35 minutes.