White Chicken Mexican Lasagna
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White Chicken Mexican Lasagna


  • 2 tbsp. olive oil

  • 2 lb. ground chicken

  • Salt and pepper

  • 1 rounded tbsp. ground coriander

  • 1 rounded tbsp. ground cumin

  • 1 large yellow onion, chopped

  • 2 poblano chiles, finely chopped

  • 4 cloves garlic, chopped

  • 1 can (28 oz.) tomatillos, drained, or 1 bag (14.5 oz.) fire-roasted tomatillos (I like Frontera)

  • 1 cup chicken stock

  • 2 limes, juiced (about 4 tbsp.)

  • 1 tbsp. mild honey (such as acacia) or light agave syrup

  • 1 cup Mexican crema or sour cream

  • 10 medium (6-inch) flour tortillas or 15 corn tortillas

  • 3 cups shredded Swiss cheese (12 oz.)

  • 3 cups mild cheddar, Monterey Jack, or pepper Jack (12 oz.)

  • 1 small red onion, very thinly sliced

  • Pickled jalapeño slices or very thinly sliced fresh jalapeño chiles, for topping

  • Chopped fresh cilantro (optional), for topping


  • Step 1

    Position a rack in the center of the oven; preheat to 500°.

  • Step 2

    In a large deep skillet, heat the oil, two turns of the pan, over medium-high. Add the chicken and cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 8 minutes; season with salt and pepper. Stir in the coriander and cumin. Add the yellow onion, poblanos, and garlic. Cook, stirring occasionally, until the vegetables soften, 6 to 7 minutes. Add the tomatillos, stock, half the lime juice, and the honey and bring to a boil. Reduce heat to a simmer. Using a potato masher, smash the tomatillo into the sauce. Stir in the crema.

  • Step 3

    Working over an open flame on a gas stovetop or in a dry stainless steel or cast-iron skillet over high heat, cook the tortillas until warm and charred in spots, about 45 seconds per side.

  • Step 4

    Line a 3-quart casserole dish with 2 flour tortillas (or 3 corn tortillas). Top with a quarter of the chicken and vegetables and a sprinkle of the cheeses. Repeat the layering, ending with a layer of tortillas and a generous layer of cheese. Bake the casserole until the cheese is melted and browned in spots, about 10 minutes.

  • Step 5

    In a small bowl, mix the red onion with the remaining lime juice; season.

  • Step 6

    Top the casserole with the red onion, jalapeños, and cilantro (if using).

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...