the lasagna recipes

Mexican lasagna recipe

Mexican lasagna, or Budin Azteca

This mexican lasagna recipe is an interpretation of the lasagna using ingredients commonly found in sunny Mexico, where it is called "Budin Azteca". Mexico is proud of its heritage, and as such has its own versions of common western dishes; some ingredients are known since a very long time and have a strong tradition attached to them. In the case of the tortilla, it is a creation of pre-colombian civilizations, whose origin is lost in time... Unlike certain italian lasagnas, this one is exceptionally easy to do.


• 16 ounces boneless chicken breasts or thighs, cut into smaller pieces
• 1 cup regular sour cream
• 1 tablespoon extra-virgin Olive Oil
• 1 cup grated regular Monterey Jack cheese
• 1 cup grated regular orange Cheddar
• 1/2 cup mild, medium or hot mexican salsa, choose as per the desired "spiciness" of your lasagna
• 2 fresh chopped green chili peppers, choose which type here according to desired "spiciness" of the meal
• 2 tablespoons chopped fresh coriander leaves
• 1 teaspoon ground hot chili flakes
• 1/2 teaspoon cayenne pepper
• 8 (6-inch) real corn tortillas, each individual one cut into 6 wedges; more tortillas needed if you want more layers in your lasagna.


Preheat the oven to 350º F.
Grease up your deep lasagna pan with the tablespoon olive oil; make sure the sides and the bottom are well oiled.
Take a large bowl; combine the salsa sauce, chicken, sour cream, 3/4 cup of the grated Cheddar, 3/4 cup of the
grated Monterey Jack cheese, chili peppers, coriander, hot chili flakes, and cayenne pepper.
Mix well and reserve the preparation for later.

Arrange half of all tortilla pieces in the bottom of prepared pan,
make sure pieces overlap slightly so you cover the entire surface.
Top with half of the chicken/salsa preparation and smooth over with the back of a spoon to make it nice and even.
Spread the remaining tortillas pieces over top, and gently spread over the remaining chicken preparation.
You can make more layers if you like; if you do you will need more tortillas.
Sprinkle top layer with remaining 1/4 cup of Monterey Jack and 1/4 cup orange cheddar cheeses.
Cover with foil and bake 15 minutes.
Uncover and bake 30 more minutes, until top layer cheese is golden and crisp.

Allow the lasagna to rest for 10 minutes prior to serving.

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