Description
This Easy Skillet Mexican Lasagna is a delicious and hearty dish that layers creamy chicken, melted cheese, and crunchy tortilla chips, all baked together in a skillet for a delightful Tex-Mex twist on traditional lasagna. It combines sautéed peppers and onions with flavorful spices and salsa verde, making it a perfect quick dinner for any night.
Ingredients
Base and Vegetables
- 1 tbsp salted butter or olive oil
- 1 yellow onion, chopped
- 2 poblano peppers, chopped
Creamy Mixture
- 6 oz cream cheese, at room temperature
- ½ cup plain Greek yogurt or sour cream
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper, to taste
Additional Layers
- 2 cups salsa verde
- 2 cups shredded chicken
- 2 cups shredded Mexican cheese blend
- 3-4 cups tortilla chips
Toppings (optional)
- Avocado
- Cilantro
- Green onion
- Basil
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the lasagna layers.
- Sauté Vegetables: In an 11 to 12-inch oven-safe skillet, melt butter or heat olive oil over medium-high heat. Add the chopped onions and poblano peppers, season with salt and pepper, and cook until the onions are tender and softened, about 5 minutes. Remove the skillet from heat.
- Prepare Creamy Chicken Mixture: In a bowl, combine the cream cheese and plain Greek yogurt or sour cream until smooth. Stir in the sautéed onion and pepper mixture, then add chili powder, smoked paprika, cumin, salt, and pepper. Mix well and fold in 1½ cups of salsa verde along with the shredded chicken.
- Assemble Layers in Skillet: Using the same skillet, spoon a layer of the chicken mixture followed by a layer of shredded cheese and a layer of tortilla chips. Repeat this layering process to create three layers, finishing with the chicken mixture at the top. Reserve a handful of cheese for topping.
- Add Final Toppings and Bake: Pour the remaining salsa verde over the assembled layers, then sprinkle the remaining shredded cheese on top. Place the skillet in the preheated oven and bake for 25-30 minutes, or until the cheese has fully melted and the dish is heated through.
- Serve: Remove from the oven and serve immediately. Garnish with avocado slices, cilantro, green onions, and/or basil as desired.
Notes
- Use an oven-safe skillet to allow for easy stovetop and oven cooking.
- Shredded rotisserie chicken is a time-saving option for this recipe.
- You can adjust the spice level by adding more or less chili powder or salsa verde.
- For a vegetarian option, substitute the chicken with sautéed mushrooms or beans.
- Leftovers can be refrigerated and reheated, but tortilla chips may lose some crunchiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican