With delicate flank steak, green peas, and leftover white rice, this Asian-inspired steak fried rice dish is ready in less than an hour.
| Prep Time: | 25 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 1 8×6-inch lasagna |
Ingredients
- 1 (10 ounce) can mild enchilada sauce
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 pound ground chicken
- 1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL®), halfway drained
- ½ (1.25 ounce) package reduced-sodium taco seasoning mix
- 5 ounces crumbled queso fresco, divided
- ¼ cup Mexican crema
- 1 tablespoon Mexican crema
- 1 large egg
- 6 corn tortillas
- 3 ounces grated Cheddar cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spread about 4 tablespoons enchilada sauce over the bottom of an 8×6-inch baking dish. Pour remaining enchilada sauce into a medium bowl.
- Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until translucent, about 5 minutes. Add ground chicken and sauté until browned and crumbly, 5 to 7 minutes. Pour diced tomatoes and liquid into the skillet and stir in taco seasoning until incorporated.
- To the enchilada sauce in the bowl, add 4 ounces queso fresco, 1/4 cup plus 1 tablespoon Mexican crema, and egg; stir to combine.
- Trim tortillas to have a straight edge if desired. Lay two tortillas in enchilada sauce in the baking dish; top with some chicken mixture and some enchilada sauce mixture. Repeat layers (tortillas, chicken, sauce) twice more. Top with remaining queso fresco and Cheddar cheese.
- Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 more minutes. Let rest for 10 to 15 minutes before serving.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 8 g |
| Sodium | 699 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I used a 9×13 pan… 6 tortillas weren’t enough for this size pan, but it did turn out very tasty. I also added green onions in the last 10 min bake time.
This was delicious! I meant to add refried beans, but I forgot to, and it was still very good.
Came out good — really tasty and easy to make!
It was wonderful! Kids loved it! Will make again