Honey-Lime Chicken Mexican Lasagna

Looking for a vibrant twist on classic Mexican-inspired dishes? This zesty honey-lime chicken tortilla bake is the perfect blend of sweet, tangy, and spicy.

Layers of tender chicken and tortillas soak up a creamy enchilada sauce, creating a hearty and flavorful dinner. It’s easy to make, gluten-free, and sure to become a family favorite!

Serves: 8

Prep Time: 3h 20m
Cook Time: 35m
Calories: 489 per serving

Photo byGLP

Ingredients:

• 1/4 cup honey
• 2 teaspoons chili powder
• Juice and zest of 2 limes
• 3 garlic cloves, minced
• Salt and pepper to taste
• 2 large cooked chicken breasts, shredded
• 1/2 cup vegetable oil
• 24 small corn tortillas
• 1 cup heavy cream
• 3 (10 oz) cans green chili enchilada sauce
• 2 cups shredded pepper jack cheese
• 2 tablespoons freshly chopped cilantro

Directions:

1. In a bowl, mix together honey, chili powder, lime juice, half of the lime zest, garlic, salt, and pepper. Coat the shredded chicken in this mixture and refrigerate for 1-2 hours to allow the flavors to meld.
2. When ready to cook, preheat your oven to 350°F (175°C). Heat 1 tablespoon of vegetable oil over medium heat in a skillet. Lightly fry each tortilla for about 30 seconds on both sides, adding more oil as necessary.
3. In a separate bowl, stir together the heavy cream, green chili enchilada sauce, and the remaining lime zest. Spread a thin layer of this sauce mixture on the bottom of a 9x13” baking dish.
4. Layer 6 tortillas in the baking dish, top with a portion of the marinated chicken, and sprinkle some shredded pepper jack cheese over it. Repeat the layers, finishing with a generous topping of cheese.
5. Bake in the oven for 30-35 minutes, or until the top is golden and bubbly. Garnish with freshly chopped cilantro before slicing into squares for serving.

Substitutions:

• Cheese: You can swap out the pepper jack for Monterey Jack or a mild cheddar if you prefer less spice.
• Tortillas: Flour tortillas can be used if you're not strictly gluten-free, but corn tortillas add the best texture.
• Chicken: Shredded rotisserie chicken is a great shortcut if you’re short on time.

Storage:

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover the dish with foil and bake in the oven at 350°F until warmed through, or heat individual portions in the microwave. You can also freeze this dish for up to 3 months; just thaw in the fridge overnight before reheating.

This easy, cheesy, and flavorful bake will definitely become a weeknight favorite! Enjoy every zesty bite.

https://12tomatoes.com/honey-lime-mexican-lasagna/