Mexican Lasagna Recipe with Tortillas

Whenever we think of lasagna, the typical pasta, meat and Bolognese sauce pie comes to mind, right? However, Mexican gastronomy offers us the possibility of trying a variant of the traditional Italian lasagna made from corn tortillas, simpler and faster. Likewise, we will not use the Bolognese sauce, or the beef, but we will use chicken for its preparation.

We can prepare the Mexican lasagna with flour or corn tortillas, although we have opted for the second version, also suitable for celiac. Keep reading and discovering how to make lasagna with corn tortillas, we promise you’ll love it!

Ingredients to make Mexican Lasagna with Tortillas:

• 16 pieces of Corn Tortilla
• 1 boneless skinless chicken breast
• 150 grams of onion
• 1 bay leaf
• 1 pinch of Pepper
• 3 teaspoons of Salt
• 300 grams of tomato
• 2 cups of whole milk
• 2 tablespoons flour or cornstarch
• 4 tablespoons of Butter
• 2 garlic cloves
• 400 grams of Cheese to gratin
• 100 grams of liquid cream or milk cream
• 1 pinch of Nutmeg
• 2 tablespoons of vegetable oil
• 1 basil leaf

How to make Mexican Lasagna with Tortillas:

1. We will begin the recipe for Mexican lasagna with tortillas by cooking the chicken breastsin boiling water with a teaspoon of salt, a clove of garlic, half the onion, bay leaf and black pepper.
2. After 10 minutes, remove from the heat and reserve so that the chicken cools in the same liquid.
3. Trick:Do not forget to remove the foam that forms in the cooking broth.
4. Once the chicken has tempered, drain it and crumble it with your hands or with the help of a fork.
5. We reserve the chicken and also the brother where we cook it to use it later and prepare delicious Mexican lasagna.
6. For the tomato saucethat we will use for the chicken lasagna, finely chop half of the remaining onion and garlic.
7. We also cut the tomato into quarters to remove the seeds.
8. Subsequently, we cut the tomato into strips and, later, into cubes.
9. Separately, we heat a frying pan over medium heat and melt a tablespoon of butter along with two tablespoons of vegetable oil.
10.  As soon as it has melted, add the onion and garlic to the pan, stirring constantly so that they brown evenly.
11. When the onion and garlic become slightly transparent, add the shredded chickento the pan and mix well to continue with the Mexican lasagna filling.
12. After 10 minutes of cooking, add the tomato, a teaspoon of salt, a pinch of pepper, mix and cover everything.
13. We move the preparation from time to time and rectify the moisture point.
14.  If you feel that the sauce is lacking liquid, you can add chicken broth. When the sauce for the Mexican chicken lasagna is ready, add the basil leaf and remove from heat. We booked.
15. For the béchamel sauce, put a saucepan over medium heat and add the remaining butter. When the butter is hot, add the two tablespoons of flour and fry for one minute.
16. Tip:If the lasagna will be consumed by celiac, opt for cornstarch, while if there is no gluten intolerant person at the table you can use flour.
17. After that time, and without stopping moving with some rods, we added the milk little by little.
18. Season with a pinch of nutmeg, salt and pepper to taste. Continue stirring until the sauce begins to boil and thickens.
19. To assemble the Mexican tortillalasagna, we grease a refractory suitable for the oven very well and cover the bottom of the refractory with a thin layer of béchamel sauce.
20. On it we place a layer of corn tortillas, previously submerging them in the chicken broth that we reserved.
21. On the corn tortillas we spread a layer of the chicken and tomato mixture.
22. Top with a little grated cheese, and then add another layer of béchamel sauce, corn tortilla, another layer of chicken and tomato, and again, grated cheese.
23. We repeat until we finish the lasagna without pasta with a layer of corn tortillas.
24. Cover the Mexican chicken lasagna with the rest of the béchamel sauce, sprinkle with the grated cheese to gratin and place in the oven, preheated to 200 ºC, for about 20-30 minutes or until the surface begins to turn golden.
25. Once the baking time has elapsed, we remove the dish and let it rest for five minutes before serving.
26. If we serve the Mexican tortilla lasagna with an avocado salad garnish, we will have a complete and balanced menu on the table and we will enjoy a tasty meal.
27.  The texture of this lasagna is very soft, nothing to do with the traditional pasta and Bolognese.
28. The corn tortillas bring an incredible creaminess to the whole. It is a delicious dish and a guaranteed success.