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Homemade Easy Skillet Mexican Lasagna. photo

Easy Skillet Mexican Lasagna.

A layered, cheesy skillet lasagna with shredded chicken, salsa verde, and crisp tortilla chips for an easy weeknight Mexican-inspired meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • 11–12-inch oven-safe skillet
  • Mixing Bowl
  • Spatula or spoon
  • Measuring Spoons

Ingredients
  

  • 1 tablespoon salted butter or olive oil
  • 1 yellow onion chopped
  • 2 poblano peppers chopped
  • 6 ounces cream cheese at room temperature
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 2 cups salsa verde divided
  • 2 cups shredded chicken
  • 2 cups shredded Mexican cheese blend
  • 3-4 cups tortilla chips
  • avocado, cilantro, green onion, and/or basil for serving

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Heat the butter or oil in an 11–12-inch oven-safe skillet over medium-high heat.
  • Add the chopped onion and poblano peppers, season with salt and pepper, and cook until the onion is tender, about 5 minutes. Remove the skillet from the heat.
  • In a mixing bowl, beat together the cream cheese and Greek yogurt (or sour cream) until smooth. Stir in the cooked onions and peppers, chili powder, smoked paprika, cumin, and additional salt and pepper to taste.
  • Mix in 1 1/2 cups of the salsa verde and the shredded chicken until evenly combined.
  • Return the skillet to the stove if needed. Spoon a portion of the chicken mixture into the skillet to form the first layer, then sprinkle some shredded cheese and top with a layer of tortilla chips.
  • Repeat layering: chicken mixture, cheese, and chips to create a total of three layers, finishing with the chicken layer and reserving a handful of cheese for the top.
  • Pour the remaining salsa verde evenly over the layered skillet, then sprinkle the reserved cheese on top.
  • Bake in the preheated oven for 25–30 minutes, until the cheese is melted and bubbly.
  • Remove from the oven and serve immediately, topped with avocado, cilantro, green onion, and/or basil as desired.

Notes

  • Use rotisserie chicken to save time.
  • Room-temperature cream cheese mixes more smoothly.
  • Adjust chip quantity for preferred crunchiness.
  • Smoked paprika adds a mild smoky flavor.