Microwave Mexican Lasagna


A few years after college, I was living the single girl’s dream. Sharing a cute townhouse with a couple friends, cooking together, chatting it up and watching tons of reality TV. And while today I look back on that time with “ahh…the good ol’ days” nostalgia, I also look back and recall one of my favorite recipes. Yes, it was yummy. Yes, it was almost always accompanied with some margaritas. But what really appealed to 24-year-old me was this: the only appliance I needed for this was THE MICROWAVE! It was so convenient…and it was still a meal! I felt so grown-up. 😉 To this day, if I’m in a pinch, I will throw this together for the kids—they love how tasty it is and I love how easy it is. It’s a win-win!

Mexican Lasagna

16 Corn tortillas

1 can of enchilada sauce

1 bag of shredded Mexican cheese

2 cups pre-cooked chicken, diced

8 oz. softened cream cheese

Chopped green onion (optional)

In a medium-sized bowl, mix together the cream cheese and half the shredded cheese. In a smaller bowl, pour half of the enchilada sauce and dip 4 tortillas in the sauce. In a microwavable (obviously) glass baking dish, place the tortillas on the bottom—they can overlap. Then spread 1/3 of the cheese mixture in a layer, and sprinkle 1/3 of the chicken on top of that. If you’re adding onions, sprinkle 1/3 of those next. Then repeat the whole layer again, starting with 4 more tortillas dipped in enchilada sauce. Repeat it again and place the remaining tortillas on top, sprinkle the rest of the shredded cheese over the tortillas and pour all the enchilada sauce you have left over it all. Now for the easy part—cover and microwave for about 15 minutes. And that’s it!

*You can also use browned ground beef instead of the chicken if you like, and even though I use mild sauce, feel free to spice it up with some hot sauce!

This is a great recipe that is quick and easy—you can even heat up some microwavable Spanish rice and you’ve got a delicious meal, perfect for your amigos or your familia.