Chicken Artichoke Tortilla Lasagna

Artichokes and spinach are delicious with wheat and black bean tortillas. The sauce with sour cream and lime zest ties this combination together.


  • 1 Whole Chicken, cooked, and meat pulled

  • 1 Package Frozen Spinach, 10 ounces each, thawed and drained

  • 1 Can Artichokes, drained and chopped

  • 1 Can Enchilada Sauce, green

  • 1 Can Fire-Roasted Chilies

  • 1/2 Cup Cilantro, cleaned and chopped

  • 1 Each Lime, zested

  • 1/2 Cup Sour Cream

  • 1 Bunch Green Onions, chopped

  • 2 Tablespoons Buttermilk

  • 1/2 Cup Manchego Cheese, shredded, or mozzerella

  • 1/4 Cup Parmesan Cheese, grated

  • 2 Packages Mission Artisan Wheat and Black Bean Blend Tortillas


1. Preheat oven to 350┬░ F. In a large bowl, mix pulled chicken, spinach, and chopped


2. In a medium bowl, combine enchilada sauce, cilantro and fire roasted chilies. Into a

bowl, zest a lime, and mix it into the sour cream, green onions, and buttermilk.

Combine the two cheeses.

3. Place a small amount of sauce in the bottom of a large baking dish. Place tortillas,

halving several to fit, on top of sauce. Add half of the chicken mixture and layer with

cheese mixture, and ladle over some of the enchilada sauce. Top with dollops of sour

cream mixture. Make another layer of tortillas. Repeat chicken etc. until all is layered

again. Finish with a last layer of tortillas and top with thin layer of sauce cream


4. Bake for 35 minutes. Let sit 10 minutes before serving

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