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Mexican Lasanga That's Weelicious! 

With just four days left until we become a family of four, time with our little guy is limited before the chaos begins. Last night, tired of eating leftovers, I decided to look for a quick and tasty recipe that everyone (even the adults) would enjoy and that could cook on its own during litte guy’s bathtime.

Here at Club MomMe, we’ve been working a lot with Catherine McCord, the fabulous author, chef and Mom behind Weelicious. Naturally, I looked no further than Catherine’s book for a new recipe to try for dinner and settled on Mexican Lasagna.

I made one subsitutions to Catherine’s Recipe (baby brain prevented me from picking up a few ingredients at the market on a busy Sunday afternoon) and used flour tortillas we had on hand at home instead of corn tortillas, but it was still divine. We’ve added this to our recipe rotation and look forward to trying a few more of Catherine’s recipes soon!

Mexican Lasagna  (Serves 6-8)

  • Prep Time:10 minutes,
  • Cook Time: 35 minutes,
  • Total Time: 45 minutes,


  • cooking oil spray
  • 6 corn tortillas, cut into quarters
  • 1 large egg
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1 cup mild chunky salsa
  • 1 pound chicken breast, cooked and shredded
  • 4 ounces cream cheese, half inch cubed
  • 2 tablespoons fresh cilantro, chopped
  • 3 scallions, chopped
  • 1 teaspoon kosher salt
  • 2 cups mexican cheese blend (or a blend of monterey jack and mild cheddar), divided


  1. Preheat oven to 350 F°.
  2. Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
  3. Bake for 5 minutes, remove and set aside.
  4. In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
  5.  Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
  6. Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
  7. Bake uncovered for 35 minutes.
  8. Serve.

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