Mexican Chicken and Poblano Lasagna

Ingredients

• 2 tablespoons vegetable oil, plus more for greasing the baking dish and frying the tortillas
• 3 boneless, skinless chicken thighs, cut into 1/4-inch strips
• Kosher salt
• 2 poblano chiles, halved, stemmed, seeded and cut into 1/4-inch strips
• 2 medium tomatoes, chopped
• 2 cloves garlic, thinly sliced
• 12 small corn tortillas
• 3 1/2 cups Sargento Fine Cut Shredded 4 Cheese Mexican blend (14 ounces)
• 1/2 cup grated Parmesan
• 1/2 cup sour cream
• 2 cups shredded romaine lettuce
• 2 radishes, thinly sliced
• Special equipment: an 8-inch square baking dish

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag