Prep: 20 mins Cook: 1 hr 15 mins Total: 1 hr 35 mins Servings: 8 Yield: 1 9×9-inch lasagna
“A chicken taco twist on the classic lasagna.”
4 boneless skinless chicken breasts, cut into 1/4-inch strips
1/2 cup lime juice
2 (1 ounce) packets taco seasoning mix (such as Old El Paso(R))
1 1/2 cups shredded mozzarella cheese, divided
1 cup sour cream
1 cup salsa
salt and ground black pepper to taste
1 (8 ounce) package no-boil lasagna noodles, or to taste
Combine chicken, lime juice, and taco seasoning in a large bowl. Stir to make sure chicken is evenly covered.
Cook chicken mixture over medium heat until firm, about 15 minutes.
Mix 1/2 cup mozzarella cheese, sour cream, and salsa in a bowl. Season with salt and pepper.
Put a few spoonfuls of the sour cream mixture in the bottom of a 9×9-inch baking dish. Layer noodles and chicken on top. Cover with remaining 1 cup mozzarella cheese.
Bake in the preheated oven until noodles are tender and cheese is melted, about 1 hour.
Per Serving: 271.3 calories; protein 19.9g 40% DV; carbohydrates 21.6g 7% DV; fat 11.4g 18% DV; cholesterol 56.7mg 19% DV; sodium 904.5mg 36% DV.