Chicken Tortilla Lasagna

First, preheat your oven to the optimal temperature of 375 degrees Fahrenheit (or 190 degrees Celsius).

Next, cover the base of an 8x6-inch baking dish with a generous amount of enchilada sauce, approximately 4 tablespoons. Set the remaining enchilada sauce aside in a medium-sized bowl.

In a heavy skillet, heat oil over the middle heat setting. Add an onion and cook until it becomes transparent, taking around 5 minutes to achieve this. Introduce ground chicken into the skillet and cook until it is browned and crumbly, typically taking 5 to 7 minutes. Add diced tomatoes and their liquid to the skillet, stirring until the taco seasoning is fully incorporated.

In a separate bowl, combine the remaining enchilada sauce with 4 ounces of queso fresco, 1/4 cup plus an additional tablespoon of Mexican crema, and one egg. Stir the ingredients together until they are well combined.

If desired, trim tortillas to create a straight edge. Place two tortillas in the enchilada sauce within the baking dish, followed by a layer of chicken mixture and then a layer of enchilada sauce mixture. Repeat this process two more times, finishing with a layer of tortillas, chicken mixture, and enchilada sauce mixture. Top the dish off with any remaining queso fresco and Cheddar cheese.

Bake the dish, covered, in the preheated oven for 35 minutes. Remove the cover and continue baking for an additional 10 minutes. Allow the dish to rest for 10 to 15 minutes before serving.