Honey Lime Mexican Lasagna
Honey Lime Mexican Lasagna
The best Mexican lasagna recipe
If you have yet to try honey lime chicken you are missing out. This delicious chicken combo uses chili powder and honey to coat your chicken before using it in whatever Mexican recipes you would like!
The other night my mom made this chicken mixture for a taco bar we were having and asked if I wanted to take home the leftover meat to make the enchiladas I normally make using this chicken. I grabbed the bag of chicken and headed home but then a few days later as I was making dinner I realized that I wanted to try creating a new recipe with this chicken.
So I began to layer like a lasagna and bake it! It is just as yummy as the enchiladas since it has the same type of ingredients but just in lasagna form!
Before we dive in, have you checked out my other recipes?:
How to make Mexican Lasagna
- Combine honey, lime juice, chili powder and garlic in a large sealed container. Add cooked and shredded chicken and coat thoroughly. Place in refrigerator for at least a few hours.
- Mix enchilada sauce and cream in a bowl. Pour about 1/2 cup into the bottom of 9×13 inch baking dish. Can use more then 1/2 of cup to cover the whole bottom of the pan evenly.
- Prepare tortillas by heating on stove in oil for about 20 seconds on each side.
- Then start layering. 6 tortillas then sprinkle chicken on top and then sprinkle cheese and then scoop on some of the enchilada sauce mixture. Then repeat. Doing as many layers as you want until the chicken mixture is used. Then top with the enchilada sauce and then bake.
- Bake at 350 degrees for 30-35 minutes.
Honey Lime Chicken Mexican Lasagna
Honey Lime Mexican Lasagna
This delicious MEXICAN LASAGNA recipe uses chili powder and honey to coat your chicken before using it in any Mexican recipes you would like! SEE STEPS!
Ingredients
- 1/4 cup honey (heaping)
- 2 teaspoons chili powder
- 2 large chicken breasts, cooked and shredded
- 24 corn tortillas
- 1/4 cup lime juice
- 2 garlic cloves, minced
- 2 cups shredded pepper jack cheese
- 1 cup heavy cream
- 1 large 28 oz can of green enchilada sauce (my favorite is macayo’s)
- 2 Tablespoons cooking oil
Instructions
- Combine honey, lime juice, chili powder and garlic in a large sealed container. Add cooked and shredded chicken and coat thoroughly. Place in refrigerator for at least a few hours.
- Mix enchilada sauce and cream in a bowl. Pour about 1/2 cup into the bottom of 9x13 inch baking dish. Can use more then 1/2 of cup to cover the whole bottom of the pan evenly.
- Prepare tortillas by heating on stove in oil for about 20 seconds on each side.
- Then start layering. 6 tortillas then sprinkle chicken on top and then sprinkle cheese and then scoop on some of the enchilada sauce mixture. Then repeat. Doing as many layers as you want until the chicken mixture is used. Then top with the enchilada sauce and then bake.
- Bake at 350 degrees for 30-35 minutes.
Ingredients
- 1/4 cup honey (heaping)
- 2 teaspoons chili powder
- 2 large chicken breasts, cooked and shredded
- 24 corn tortillas
- 1/4 cup lime juice
- 2 garlic cloves, minced
- 2 cups shredded pepper jack cheese
- 1 cup heavy cream
- 1 large 28 oz can of green enchilada sauce (my favorite is macayo’s)
- 2 Tablespoons cooking oil
Instructions for Mexican Lasagna
Combine honey, lime juice, chili powder and garlic in a large sealed container. Add cooked and shredded chicken and coat thoroughly. Place in refrigerator for at least a few hours.
Mix enchilada sauce and cream in a bowl. Pour about 1/2 cup into the bottom of 9×13 inch baking dish. Can use more then 1/2 of cup to cover the whole bottom of the pan evenly.
Prepare tortillas by heating on stove in oil for about 20 seconds on each side.
Then start layering. 6 tortillas then sprinkle chicken on top and then sprinkle cheese and then scoop on some of the enchilada sauce mixture. Then repeat. Doing as many layers as you want until the chicken mixture is used. Then top with the enchilada sauce and then bake.
Bake at 350 degrees for 30-35 minutes.
