Grilled Chicken Veggie Lasagna Suizas

Yes, I know, it does sound rather cross cultural but it’s truly more Tex-Mex than Italian. The lasagna reference is just my way of saying don’t roll it, layer it! Man, oh man is that a time saver! Faster to the table, means faster to my lips!

One dish meals are usually so satisfying because the layers of flavor blend together to create the perfect bite! The creamy sauce surrounding the roasted vegetables are made for each other. And there are usually leftovers! Dinner is ready in a snap for tomorrow night!

Enchiladas Suizas originated at Sanborns Cafe in Mexico City in 1950. Its name translates to, “Swiss Enchiladas,” and alludes to the generous amount of dairy used to make this heavenly delight! Love these enchiladas madly, oh yes I do! 

Cut veggies

Slice squash in quarters and red bell pepper in wide strips.

Season veggies and chicken

Lightly drizzle olive oil over veggies and chicken thighs and rub to coat. Season with salt and pepper.

Grilled veggies and chicken

Grill the veggies and chicken.

Bite size pieces

Slice veggies in bite size pieces and remove corn from the cob.

Add chicken black beans to veg

Chop chicken thighs in bite size pieces and add to chopped veggies and black beans in a bowl.

Suiza Sauce

Mix tomatillo salsa with sour cream, cilantro and chilies and set aside.

Cut tortillas

Cut corn tortillas in triangles.

Layer sauce

Start layering with a little sauce in the bottom of a 9 1/2″ x 9 1/2″ pan.

Layer tortillas

Place a layer of corn tortilla triangles.

Veggie layer

Spread with 1/2 of veggie chicken mixture.

Cheese and sauce layer

Pour 1/2 of the sauce over the veggies and sprinkle with 1/2 of the cheese.

Last layer

Repeat the layering with corn tortillas, the rest of the veggie chicken mixture and cheese. Bake 375 for 25-30 minutes.

Rest

Let the lasagna set for 5-10 minutes before cutting.

Eat

Top with avocado slices and sprinkle with cilantro. Serve with a small green salad.

TIP ~ Double the above recipe and freeze another pan of (uncooked) Grilled Chicken Veggie Lasagna Suizas. Making 2 is a real time saver for later but takes very little extra time up front!

Freeze one

Wrap the pan in aluminum foil and place in freezer. Be sure to label and date the top. Use within 2-3 months, if you can wait that long to have it again!

Defrost in the refrigerator over night. Bake at 375 for 25-30 minutes.

Grilled Chicken Veggie Lasagna Suizas
Serves 8
Write a review
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
471 calories
36 g
111 g
24 g
29 g
13 g
333 g
820 g
6 g
0 g
9 g
Nutrition Facts
Serving Size
333g
Servings
8
Amount Per Serving
Calories 471
Calories from Fat 213
% Daily Value *
Total Fat 24g
37%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 111mg
37%
Sodium 820mg
34%
Total Carbohydrates 36g
12%
Dietary Fiber 7g
30%
Sugars 6g
Protein 29g
Vitamin A
51%
Vitamin C
80%
Calcium
44%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large zucchini, quartered
  2. 1 large yellow squash, quartered
  3. 1 large red bell pepper, wide strips
  4. 1 large ear of corn
  5. 3 chicken thighs
  6. 1- 15 oz can of black beans, drained and rinsed
  7. 16 oz jar Herdez tomatillo (Verde) salsa
  8. 1- 4 oz can diced Hatch Chilies
  9. 1/2 C cilantro, chopped divided for sauce and garnish
  10. 1 cup sour cream
  11. 1/4 teaspoon salt
  12. 10-12 corn tortillas, cut in triangles
  13. 18 oz (3 cups) Monterey jack cheese, (or more for cheese lovers)
Instructions
  1. Slice squash in quarters and red bell pepper in wide strips.
  2. Lightly drizzle olive oil over veggies and chicken thighs and rub to coat. Season with salt and pepper.
  3. Grill veggies and chicken thighs.
  4. Slice veggies in bite size pieces and remove corn from the cob.
  5. Chop chicken thighs in bite size pieces and add to chopped veggies and black beans in a bowl.
  6. Mix tomatillo salsa with sour cream, cilantro, salt and chilies and set aside.
  7. Cut corn tortillas in triangles.
  8. Start layering with a little sauce in the bottom of a 9 1/2" x 9 1/2" pan.
  9. Place a layer of corn tortilla triangles.
  10. Spread with 1/2 of veggie chicken mixture.
  11. Pour 1/2 of the sauce over the veggies and sprinkle with 1/2 of the cheese.
  12. Repeat the layering with corn tortillas, the rest of the veggie chicken mixture and the cheese.
  13. Bake 375 for 25-30 minutes.
  14. Let the lasagna set for 5-10 minutes before cutting. Top with avocado slices and sprinkle with cilantro. Serve with a small green salad.
Notes
  1. TIP ~ Double the above recipe and freeze another pan of (uncooked) Grilled Chicken Veggie Lasagna Suizas. Making 2 is a real time saver for later but takes very little extra time up front!
  2. Wrap the pan in aluminum foil and place in freezer. Be sure to label and date the top. Use within 2-3 months, if you can wait that long to have it again!
  3. Defrost in the refrigerator over night. Bake at 375 for 25-30 minutes.
beta
calories
471
fat
24g
protein
29g
carbs
36g
more
Life of the Party Always! http://lifeofthepartyalways.com/
 

2 Comments

  1. Donna Wagner says:

    I am so tempted! More work than I’m normally willing to do – but you may have sold me on this one. I’m sharing it with our daughter Julie!
    Thanks Michelle!

    • lotpa says:

      Donna ~ I’m so glad! A little slicing, grilling and layering. Faster than you think! And it will last for days so it’s really a time saver 🙂 Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top

";