Instructions:
1. Preheat your oven to 375°F (190°C).
2. Grill the boneless chicken breasts until fully cooked. You can season them with taco seasoning or your favorite spices for extra flavor. Once grilled, shred the chicken into bite-sized pieces and set it aside.
3. In a large skillet, heat some oil over medium heat. Add the diced red onion, green bell pepper, and red bell pepper. Sauté until they become tender and slightly caramelized.
4. Add the diced tomatoes to the skillet and cook for a few more minutes until they soften and release their juices.
5. Stir in the chopped cilantro and shredded chicken into the skillet with the vegetables. Mix everything well to combine and season with salt and pepper to taste. You can also add some taco seasoning for extra flavor if you like.
6. Grease a baking dish with cooking spray or oil to prevent sticking.
7. Start assembling the lasagna layers. Begin with a layer of flour tortillas at the bottom of the baking dish, tearing them if necessary to fit.
8. Add a layer of the chicken and vegetable mixture on top of the tortillas.
9. Sprinkle a layer of shredded cheese over the chicken mixture.
10. Place another layer of tortillas on top of the cheese.
11. Add a layer of queso blanco (or melted Velveeta) over the tortillas.
12. Repeat the layers until you’ve used up all your ingredients, finishing with a layer of shredded cheese on top.
13. Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes or until the cheese is melted and the lasagna is heated through.
14. Once done, remove the foil and bake for an additional 5-10 minutes, or until the top is golden brown and bubbly.
15. Remove the Chicken Taco Lasagna from the oven and let it cool slightly before serving.
16. Serve slices of the lasagna topped with sour cream and salsa for extra flavor.
Enjoy your homemade Chicken Taco Lasagna! It’s a unique twist on classic lasagna with delicious Mexican flavors.
