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Grilled chicken breasts & veggies with white queso, so good you’ll swear you’re in Mexico!


• 4 boneless skinless chicken breasts, cut into 1/4-inch strips

• ½ cup lime juice

• 2 (1 ounce) packets taco seasoning mix (such as Old El Paso®)

• 1 ½ cups shredded mozzarella cheese, divided

• 1 cup sour cream

• 1 cup salsa

• salt and ground black pepper to taste

• 1 (8 ounce) package no-boil lasagna noodles, or to taste


Step 1: Combine chicken, lime juice, and taco seasoning in a large bowl. Stir to make sure chicken is evenly covered.

Step 2: Cook chicken mixture over medium heat until firm, about 15 minutes.

Step 3: Mix 1/2 cup mozzarella cheese, sour cream, and salsa in a bowl. Season with salt and pepper.

Step 4: Put a few spoonfuls of the sour cream mixture in the bottom of a 9×9-inch baking dish. Layer noodles and chicken on top. Cover with remaining 1 cup mozzarella cheese.

Step 5: Bake in the preheated oven until noodles are tender and cheese is melted, about 1 hour.



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