Best Chicken Mexican Lasagna Recipes

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MEXICAN CHICKEN TORTILLA LASAGNA



Mexican Chicken Tortilla Lasagna image

Lasagna goes south of the border in this Mexican lasagna fusion which uses corn tortillas.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, diced
1 pound ground chicken
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL®), halfway drained
½ (1.25 ounce) package reduced-sodium taco seasoning mix
1 (10 ounce) can mild enchilada sauce, divided
5 ounces crumbled queso fresco, divided
¼ cup Mexican crema
1 tablespoon Mexican crema
1 egg
6 each corn tortillas
3 ounces grated Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until fragrant, about 5 minutes. Add ground chicken, stirring and breaking into crumbles until browned, 5 to 7 minutes. Pour diced tomatoes with chiles and their liquid into the skillet and add taco seasoning. Stir to incorporate.
  • Combine 8 ounces enchilada sauce, 4 ounces queso fresco, Mexican crema, and egg in a bowl.
  • Pour remaining enchilada sauce into the bottom of an 8x6-inch glass casserole dish. Trim tortillas to have a straight edge if desired. Lay two tortillas in the enchilada sauce in the dish. Place some chicken mixture on top and ladle some enchilada sauce mixture over. Repeat layers. Top with remaining queso fresco and Cheddar cheese.
  • Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 minutes more. Let rest for 10 to 15 minutes before serving.

Nutrition Facts : Calories 349 calories, Carbohydrate 19.4 g, Cholesterol 114.3 mg, Fat 19.4 g, Fiber 2.8 g, Protein 27.9 g, SaturatedFat 8.3 g, Sodium 698.7 mg, Sugar 1.6 g

MEXICAN CHICKEN LASAGNA



Mexican Chicken Lasagna image

Valonda Seward of Hanford, California shares this lively meal that features the full flavors of Southwestern cooking with just a few everyday ingredients. For those rushed for time, leftover or rotisserie chicken work great in this delicious entree.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

1 cup chopped onion
1 tablespoon canola oil
1 garlic clove, minced
4 cups cubed cooked chicken
3 cans (10 ounces each) enchilada sauce
2 large eggs
1 carton (15 ounces) ricotta cheese
1/2 cup minced fresh cilantro
12 no-cook lasagna noodles
4 cups shredded Mexican cheese blend

Steps:

  • In a large skillet, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in chicken and enchilada sauce. Bring to a boil. , Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro., Spread 3/4 cup chicken mixture into a greased 13x9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 396 calories, Fat 22g fat (12g saturated fat), Cholesterol 124mg cholesterol, Sodium 757mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.

MEXICAN CHICKEN LASAGNA WITH SALSA VERDE



Mexican Chicken Lasagna with Salsa Verde image

This Mexican chicken lasagna with salsa verde is a great family dish and not that hard to make.

Provided by kramer3211

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h45m

Yield 12

Number Of Ingredients 13

1 (16 ounce) package lasagna noodles
1 tablespoon olive oil
3 skinless, boneless chicken breasts, diced
1 cup chopped onion
1 (16 ounce) package cottage cheese
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese, divided
2 eggs
1 tablespoon water, or as needed
1 (28 ounce) jar spaghetti sauce
1 (7 ounce) can salsa verde (such as Herdez®)
1 (7 ounce) can chopped green chilies
3 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place a pan on a lower rack to catch any drippings.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water until pliable, about 3 minutes. Drain.
  • Heat oil in a pan over medium-high heat. Saute chicken and onion in the hot oil until chicken is browned and no longer pink and onion is soft, 5 to 7 minutes.
  • Combine cottage cheese, mozzarella cheese, 1/2 of the Cheddar cheese, and eggs in a bowl. Mix and add enough water for mixture to be soft and moist, but not runny (a little more wet than cottage cheese alone). Combine spaghetti sauce, salsa, green chiles, and cooked chicken mixture in another bowl. Stir.
  • Create layers of chicken mixture, noodles, and cheese mixture in a 9x13-inch baking pan. Top with remaining Cheddar cheese. Cover with aluminum foil.
  • Bake in the preheated oven for 1 hour. Remove foil and bake continue to bake until bubbling and cheese is melted, 10 to 15 minutes. Top with cilantro.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 41.5 g, Cholesterol 85.2 mg, Fat 18.1 g, Fiber 3.4 g, Protein 28.6 g, SaturatedFat 9.6 g, Sodium 977.5 mg, Sugar 9 g

CHEESY MEXICAN CHICKEN LASAGNA



Cheesy Mexican Chicken Lasagna image

Corn tortillas are layered with chicken, poblano chiles and cheese for a Mexican riff on lasagna.

Provided by Food Network Kitchen

Time 1h30m

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil, plus more, for greasing and frying
3 boneless, skinless chicken thighs, cut into 1/4-inch strips
Kosher salt
2 poblano chiles, halved lengthwise, 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 shredded Mexican cheese blend (about 14 ounces)
1/2 cup grated Parmesan
1/2 cup sour cream
2 cups shredded romaine lettuce
2 radishes, thinly sliced

Steps:

  • Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil.
  • Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucy, 5 to 6 minutes. Remove the skillet from the heat and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool.
  • Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in batches of 3, adding and heating oil as needed between batches.
  • Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the Mexican cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining Mexican cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups Mexican cheese blend.
  • Cover the dish loosely with foil and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.

MEXICAN CHICKEN-AND-POBLANO LASAGNA



Mexican Chicken-and-Poblano Lasagna image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil. Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt, and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucey, 5 to 6 minutes. Remove the skillet from the heat, and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool. Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas, and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in 3 batches of 3, adding and heating oil as needed between batches. Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups shredded blend. Cover the dish loosely with foil, and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil, and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.

MEXICAN CHICKEN LASAGNA



Mexican Chicken Lasagna image

This is a Pampered Chef recipe that I received via email. "A fun twist on lasagna that starts with enchilada sauce and corn tortillas to create a quick microwave casserole." Cook's Tips: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs. Spicy enchilada sauce can be used for more kick. Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg, Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g ©The Pampered Chef, Ltd. 2008 - This recipe was developed and tested in The Pampered Chef Test Kitchens by professional home economists.

Provided by senseicheryl

Categories     Chicken

Time 35m

Yield 1 lasagna, 8 serving(s)

Number Of Ingredients 8

1/4 cup fresh cilantro leaves, lightly packed
1 (8 ounce) package cream cheese
2 cups monterey jack cheese, shredded, divided
1 medium onion (about 2/3 cup chopped)
1 (28 ounce) can enchilada sauce
12 (6 inch) corn tortillas
3 cups cooked chicken (diced or shredded)
fresh cilantro leaves, chopped (optional)

Steps:

  • Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix 'N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
  • To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.
  • Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

MEXICAN CHICKEN-SOUR CREAM LASAGNA



Mexican Chicken-Sour Cream Lasagna image

Give lasagna a Southwestern spin by stirring in ground cumin, green chiles and crushed tortilla chips.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 8

Number Of Ingredients 15

12 uncooked lasagna noodles
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 container (8 oz) sour cream
1/4 cup milk
1 1/4 teaspoons ground cumin
1/2 teaspoon garlic powder
3 cups cubed cooked chicken
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
8 to 10 medium green onions, sliced (about 1/2 cup)
1/2 cup chopped fresh cilantro or parsley
3 cups finely shredded Mexican-style Cheddar-Monterey Jack cheese blend (12 oz)
1 large red bell pepper, chopped (1 cup)
1 can (2.25 oz) sliced ripe olives, drained
1 cup crushed nacho cheese-flavor tortilla chips
Additional chopped or whole fresh cilantro leaves, if desired

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles.
  • Spread about 1 1/4 cups of the chicken mixture in baking dish. Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with onions and cilantro. Sprinkle with 1 cup of the cheese.
  • Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with bell pepper and olives. Sprinkle with 1 cup of the cheese. Top with 4 noodles; spread with remaining chicken mixture.
  • Bake uncovered 30 minutes; sprinkle with tortilla chips and remaining 1 cup cheese. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with additional cilantro. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 570, Carbohydrate 41 g, Cholesterol 110 mg, Fat 4, Fiber 3 g, Protein 33 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 4 g, TransFat 1 g

VERDE MEXICAN CHICKEN "LASAGNA"



Verde Mexican Chicken

A great recipe that I adapted after making the red sauce version, but found that we prefer the green sauce. I like to make this with leftover chicken, or buy a rotisserie chicken and use what I need from that. EASY, quick, and makes GREAT leftovers! You can serve this alone, or with rice and beans or a salad. Also good with a few tortilla chips for crunch!

Provided by Chef Mel in OKC are

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup loosely packed fresh cilantro leaves
4 ounces cream cheese
1/2 teaspoon cumin
1 cup shredded monterey jack cheese
2/3 cup chopped onion
28 ounces Las Palmas Green Chili Sauce
12 (6 inch) corn tortillas
3 cups chopped chicken
1 cup frozen corn
1 cup frozen spinach
1 (4 ounce) can mild green chilies

Steps:

  • Chop cilantro. Soften cream cheese. Microwave on HIGH 30-45 seconds or until very soft. Mix cilantro into cream cheese, add Cumin.
  • Put 2/3 cup of the enchilada sauce over bottom of small casserole pan (8x8 or so).
  • Pour remaining enchilada sauce into a large shallow bowl for dipping.
  • To assemble lasagna, dip four tortillas into enchilada sauce in bowl and arrange over sauce in casserole dish, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas, dropping by teaspoon evenly arranged.
  • Top with half of the chicken, onion, corn, spinach, green chilis and cheese.
  • Repeat layers one time. (see below).
  • Dip remaining four tortillas into sauce and arrange over top layer. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.
  • Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 5 minutes.
  • Layers from bottom up:.
  • Sauce, Tortillas (dipped), Cream Cheese/Cilantro, Onion, Chicken, Corn, Spinach, Green Chili's, Cheese.
  • REPEAT.
  • Yield: 4-6 servings.

Nutrition Facts : Calories 461.3, Fat 21.3, SaturatedFat 11.3, Cholesterol 56.4, Sodium 643.4, Carbohydrate 56.4, Fiber 8.5, Sugar 4, Protein 17.2

VERDE CHICKEN MEXICAN LASAGNA



Verde Chicken Mexican Lasagna image

I've never made anything quite like it. Yum! Recipe courtesy of Celeste Pearson of Lakewood, Washington. Serving size is estimated.

Provided by AmyZoe

Categories     Chicken

Time 55m

Yield 10 serving(s)

Number Of Ingredients 9

1 lb chicken, cooked and shredded
15 ounces black beans, rinsed and drained
1 1/2 cups green chili salsa
1 1/2 cups frozen corn, thawed and drained
1 teaspoon garlic powder
1 teaspoon salt
1/3 cup chopped cilantro
12 soft taco-size flour tortillas
8 ounces shredded Mexican blend cheese

Steps:

  • Preheat oven to 350. Mix chicken, sour cream, black beans, salsa, corn, cilantro, and spices in a large bowl. Taste and adjust to seasonings to your preference.
  • Cut tortillas in half with kitchen shears. In a 9x13 inch dish, scoop 1/3 of the chicken mixture into the bottom of the pan. Spread evenly.
  • Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese.
  • Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be 3 layers total.
  • Bake in oven for 20 to 25 minutes or until cheese is bubbly and casserole is warmed through.
  • Serve with sour cream and additional chopped cilantro.

Nutrition Facts : Calories 368.6, Fat 16.9, SaturatedFat 7, Cholesterol 57.9, Sodium 984.8, Carbohydrate 34.6, Fiber 5, Sugar 2.9, Protein 20.4

MEXICAN CHICKEN LASAGNA SALAD (NO PASTA)



Mexican Chicken Lasagna Salad (no pasta) image

My family loves this recipe. Which I tweaked from a friend of mine she got her recipe from Martha Stewart this is a very easy recipe to follow; and the end result will be amazing. Go ahead and try it you will be making it over and over.

Provided by Pat Duran

Categories     Salads

Time 55m

Number Of Ingredients 15

2 large poblano peppers , i used some from a jar
10 small corn tortillas (6-inch)
1/4 c olive oil
1 c yellow onion, chopped- i used a sweet viadalia diced
3 clove garlic, minced, i used 1 tablespoon minced from a jar
2 Tbsp coarse salt- i used sea salt
2 Tbsp chopped fresh oregano, i used 2 teaspoons dried oregano spice
2 tsp finely chopped chipotles in adobo sauce, i just used a dab
28 oz can whole peeled tomatoes, pureed, i used with juice
1 c heavy cream
3 c poached, shredded chicken breast- i used rotisserie chicken breast
8 oz package shredded monterey jack cheese
10 medium radishes, thinly sliced - 1 bunch
1 medium head romaine lettuce, thinly sliced crosswise
2 Tbsp white wine vinegar, i used 3

Steps:

  • 1. Preheat oven to 375^. Spray 9x13-inch baking dish with non stick olive oil.Set aside. --- Char poblanos over an open flame until blackened, 5 minutes. Transfer to a medium bowl, cover with plastic, and steam 10 minutes.Then peel skins from poblanos, discard stems and seeds and coarsely chop.(skip this if using from a jar like me)
  • 2. Char tortillas over an open flame, turning once, about 15 seconds on each side, and place under a cloth towel to steam and soften.Chop poblanos coarsely from jar now, if using like me.
  • 3. Place 2 Tablespoon of the olive oil in a medium sauté pan over medium-high heat. When oil shimmers, add the onion and cook until it becomes translucent, about 3 minute. Add garlic, 1 teaspoon of the salt, oregano, and chipotles to pan and cook, 30 seconds. Add pureed tomatoes and simmer, stirring occasionally, until sauce thickens slightly, 6 minutes.
  • 4. Spread 1 cup of tomato sauce mixture in the bottom of the prepared pan. Layer 5 of the tortillas over sauce and cover them with 1/2 the remaining sauce, 1/2 the pablanos, 1/2 the cream, 1/2 the chicken, and 1/2 the cheese. Repeat with a second layer in same order.
  • 5. Cover dish with foil and bake 30 minutes. Uncover and bake until bubbly and golden brown on top about 15 more minutes.
  • 6. In a large bowl, combine radishes, lettuce, vinegar and remaining salt. Toss to combine and serve on top of each lasagna serving. This is SO GOOD!

MEXICAN PUMPKIN SMOKED CHICKEN LASAGNA



Mexican Pumpkin Smoked Chicken Lasagna image

The seasonings are Mexican, not the pumpkin! I attended a cooking class about 15 years ago that had a 'Rick Bayless' pumpkin lasagna. It was good and this is my interpretation. I noted most pumpkin lasagna feature sage and are meatless, which is fine, but doesn't thrill my palate.

Provided by KWB5015

Categories     Pumpkin

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 medium onion, chopped
2 large cloves garlic, minced
1 bell pepper, chopped (or other mild green chiles)
3 tablespoons olive oil
2 -3 cups pumpkin puree (fresh or canned)
1 teaspoon chili powder
1 teaspoon cumin
1 vegetables, bullion cube
2 -3 cups water
2 -3 cups jack cheese, grated
3 -4 chicken breasts, smoked, chopped
2 cups ricotta cheese
1/2 cup fresh parsley, chopped
1/2 tablespoon oregano
2 eggs
1 (12 ounce) jar salsa
8 -12 lasagna noodles, dry

Steps:

  • Saute onion, garlic and peppers in olive oil until browned.
  • Add in herbs, vegetable cube, pumpkin and a cup or two of water. You want to dissolve the vegetable cube and thin the sauce so that is like the tomato sauce you'd normally use to make lasagna. The water in this will also hydrate the pasta, so don't skimp! Adjust heat so that sauce simmers and flavor develops. Taste and adjust for salt.
  • Grate Jack cheese. You can also use pepper Jack or mozarella or cheddar, even.
  • Chop chicken. You can also used a nice quality smoked chicken deli meat, too.
  • In a large bowl, mix ricotta with herbs and eggs. Thin with milk if necessary to make it spreadable.
  • Assembly: Pour a small amount of sauce to cover the bottom of a 9X13 pan. Lay the dry pasta sheets on top (I find that I never have to cook or soak my noodles, whatever the brand--just make sure you have sufficient liquid in the dish). Smear the ricotta mixture on top of the dry pasta sheets, sprinkle chicken on top of that, the grated cheese on top of that and then spoon half your jar of salsa over that. Then add another, more generous layer of the pumpkin sauce. Then pasta, ricotta, chicken, jack, salsa and/or pumpkin. The last layer should be pumpkin sauce sprinkled with the grated cheese.
  • I find that lasagna can be a little tricky with regard to the quantity of ingredients you have. Coming up short or with too much this or that has to do with how thickly you layer things and the depth of your pan. I do know that you don't really want to end with a layer of pasta noodles because they'll just stay hard and that if you only give yourself a centimeter clearance from the top you should probably place the pan on a cookie sheet before it goes into the over because it will likely boil over! I often keep a small pan off to the side so I can improvise with any leftovers.
  • Cover and bake in a 350 (180) degree oven until bubbly and cheese is melted--around 45 minutes. Uncover to brown the top or, if at the start it seems too watery to you, go ahead and bake it uncovered the whole time.
  • Serve with sour cream and pickled jalapenos if you like.

Nutrition Facts : Calories 633.7, Fat 35.8, SaturatedFat 16.1, Cholesterol 182.8, Sodium 887.4, Carbohydrate 38.7, Fiber 3.2, Sugar 4.7, Protein 39.8

MEXICAN TORTILLA CHICKEN OR TURKEY LASAGNA



Mexican Tortilla Chicken or Turkey Lasagna image

This is quite easy to put together! You can also make this using leftover cooked turkey. You can use as much shredded cheese as desired.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

3 1/2 cups cooked chicken or 3 1/2 cups cooked turkey, chopped
1 (15 ounce) can black beans, rinsed and drained
3/4 cup diced tomato, drained
1 -2 tablespoon canned green chili, drained and chopped (or use diced tomatoes with green chilies added)
2 teaspoons fresh minced garlic (or use 1 teaspoon garlic powder)
1 teaspoon cumin
black pepper
1 pinch cayenne pepper
salt
1 (10 ounce) can cream of chicken soup, undiluted
1 (10 ounce) can cream of mushroom soup, undiluted
1 (10 ounce) can red enchilada sauce (mild or spicy)
9 (6 inch) corn tortillas
3 cups grated Mexican blend cheese (or to taste, or use grated cheddar cheese)
sour cream
shredded lettuce
salsa

Steps:

  • Set oven to 350 degrees F.
  • Grease a 13 x 9-inch baking dish.
  • In a saucepan combine the cooked chicken or turkey, black beans, diced tomatoes, green chilies, garlic, cumin, pepper and cayenne; simmer over medium heat for about 15 minutes then season with salt to taste.
  • In another saucepan combine both soups and the enchilada sauce; cook stirring for about 15 minutes or until heated through.
  • Spoon 1/3 of the soup/enchilada mixture into bottom of the baking dish.
  • Top with three tortillas, then spoon HALF of the chicken mixture on top of the tortillas, then spoon 1/3 of the soup/enchilada mixture over the chicken mixture.
  • Sprinkle with about 1 cup shredded cheese.
  • Top with another 3 tortillas.
  • Repeat the layers once, with remaining chicken mixture, then soup/enchilada sauce, then about 1 cup shredded cheese, then ending up with the tortillas on top.
  • Sprinkle with 1-2 cups shredded cheese.
  • Cover loosley with foil (make certain that the cheese does not touch the foil or it will stick to the foil).
  • Bake for about 35 minutes.
  • Uncover and bake for another 10-15 minutes.
  • Serve with shredded lettuce, sour cream and salsa.

Nutrition Facts : Calories 646.4, Fat 33.1, SaturatedFat 15.8, Cholesterol 134.3, Sodium 1632.5, Carbohydrate 43.7, Fiber 7.7, Sugar 5.9, Protein 44.1

MEXICAN CHICKEN SOUR CREAM LASAGNA



Mexican Chicken Sour Cream Lasagna image

Another unique and very good recipe from a Betty Crocker grocery store cookbook. A very new take on a traditional dish! We loved it! Hope that you do too!

Provided by ChipotleChick

Categories     Chicken

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

12 uncooked lasagna noodles
2 (10 ounce) cans condensed cream of chicken soup
8 ounces sour cream
1/4 cup milk
1 1/4 teaspoons ground cumin
1/2 teaspoon garlic powder
3 cups cubed cooked chicken
1 (4 ounce) can chopped green chilies, undrained
8 -10 medium green onions, sliced (1 cup)
1/2 cup chopped fresh parsley
3 cups finely shredded Mexican blend cheese
1 large red bell pepper, chopped (1 cup)
1 (2 1/2 ounce) can sliced ripe olives, drained
1 cup crushed nacho cheese plain Doritos

Steps:

  • Heat oven to 350.
  • Spray bottom and sides of 13x9x2 rectangular baking dish with cooking spray.
  • Cook and drain noodles as directed on package.
  • While noodles are cooking, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles in large bowl.
  • Spread about 1 1/4 cups chicken mixture in baking dish.
  • Top with 4 noodles.
  • Spread 1 1/4 cups chicken mixture over noodles.
  • Sprinkle with green onions and parsley.
  • Sprinkle with 1 cup of the cheese.
  • Top with 4 noodles.
  • Spread 1 1/4 cups chicken mixture over noodles, sprinkle with bell pepper and olives.
  • Sprinkle with 1 cup of the cheese.
  • Top with 4 noodles.
  • Spread with remaining chicken mixture.
  • Bake uncovered for 30 minutes, sprinkle with doritos and remaining cheese.
  • Bake 15-30 minutes longer or until bubbly and hot in the center.
  • Sprinkle with parsley.
  • Let stand 15 minutes before cutting.

Nutrition Facts : Calories 560.2, Fat 30.6, SaturatedFat 15.8, Cholesterol 111.2, Sodium 1167.6, Carbohydrate 39.3, Fiber 2.6, Sugar 5.3, Protein 32.1

WEEKNIGHT MEXICAN CHICKEN LASAGNA



Weeknight Mexican Chicken Lasagna image

A fabulously easy and delicious take on a favorite - this lasagna is full of Mexican flavors and uses layers of corn tortillas in place of noodles. Easy to adapt and personalize - try adding sauteed veggies, Spanish rice, diced jalapeno, or even switching out the red salsa for green!

Provided by SunnyDaysNora

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 12

Number Of Ingredients 7

cooking spray
4 cups salsa roja, divided
12 corn tortillas, divided
1 ½ cups refried beans
1 ½ cups corn kernels
3 cups chopped grilled boneless, skinless chicken thighs
2 ½ cups shredded Mexican-style cheese blend, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 baking dish with cooking spray.
  • Spread 1/2 cup of salsa on the bottom of the prepared baking dish and cover with a layer of corn tortillas. Tear tortillas to fit any empty spaces and cover entire bottom of pan.
  • Spread tortillas with 1/2 of the refried beans. Top beans with corn kernels, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Cover tortilla layer with remaining refried beans, chicken, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Pour remaining salsa over top of tortillas and top with remaining cheese.
  • Bake in the preheated oven, 20 to 25 minutes.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 26.6 g, Cholesterol 50.7 mg, Fat 12.6 g, Fiber 5.1 g, Protein 18.7 g, SaturatedFat 6.6 g, Sodium 850.1 mg, Sugar 3.6 g

MEXICAN CHICKEN LASAGNA



Mexican Chicken Lasagna image

This chicken casserole is a lowfat, filling, and spicy treat that the whole family will enjoy. This makes great leftovers.

Provided by VickiVSN

Categories     One Dish Meal

Time 1h45m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

1 lb cooked chicken breast, shredded with fork (or less as desired. Leftover rotissary, breast, or uncooked breast poached with some salsa works gre)
3 (12 inch) whole wheat tortillas
1 (15 ounce) can tomato sauce
2 tablespoons Mexican seasoning (either prebought combination or mix some chili, cumin, pepper, etc)
1/4 teaspoon unsweetened cocoa powder (the secret ingredient!)
1 teaspoon olive oil
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 small onion, cut into strips
1 garlic clove, finely chopped
1 seeded jalapeno, finely chopped
1 (15 ounce) can black beans, drained & rinsed
1/2 cup part-skim mozzarella cheese

Steps:

  • Simmer tomato sauce and spices, including cocoa on low heat for about an hour for best flavor blend.
  • Saute peppers and onion in oil over medium high heat until vegetables are soft, about 5-10 minutes.
  • Layer the following (about 1/2 of each group) in a 9 x9 casserole dish; tortilla, chicken, vegetables, black beans, sauce.
  • Repeat layer reserving a little bit of sauce.
  • Top with 3rd tortilla.
  • Top with remaining sauce and cheese.
  • Cover with foil.
  • Bake at 350 for 45 minutes.
  • Uncover and continue to bake for 10-15 minutes or until cheese is melted and starting to brown.
  • Cut into 6 servings.

Nutrition Facts : Calories 309.6, Fat 10.2, SaturatedFat 3.8, Cholesterol 75.6, Sodium 546.9, Carbohydrate 21.6, Fiber 6.5, Sugar 5.1, Protein 33.1

MEXICAN CHICKEN LASAGNA



Mexican Chicken Lasagna image

This a great low fat recipe. Only 6 WW points per serving.

Provided by Cheryl Neubecker

Categories     Pasta

Time 45m

Number Of Ingredients 9

2 c cooked chicken
1 can(s) black beans, canned - rinsed and drained
2 c sour cream, fat-free
2 c mexican blend shredded cheese, reduced-fat
4 oz chopped green chilies
2 tsp ground cumin
1/2 tsp black pepper
5 large spinach tortillas - cut into 2-inch strips
1/2 c salsa

Steps:

  • 1. Preheat oven to 350. Coat lasagna pan with cooking spray. Cut chicken into 1 inch pieces.
  • 2. In large bowl mix, chicken, beans, sour cream, 1 cup of cheese, chilies, cumin, salsa and pepper: mix well and set aside.
  • 3. Arrange half of the tortillas in bottom of prepared lasagna pan, overlapping pieces to cover bottom of pan. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
  • 4. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing.

MEXICAN CHICKEN/TURKEY LASAGNA



Mexican Chicken/Turkey Lasagna image

This is a recipe that I originally found in "Taste of Home" magazine in 2000. I have changed it a little to fit my families tastes. I have also entered my version in the NC Turkey Cooking Contest this year........Wouldn't it be great if I won?? :-)

Provided by Missy Merrill

Categories     One Dish Meal

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 18

2 (3 ounce) packages cream cheese
1 medium onion, chopped
8 green onions, chopped
2 packages grated Mexican blend cheese
2 garlic cloves, minced
3/4 teaspoon cumin
1/2 teaspoon cilantro
3 cups cooked chicken or 3 cups cooked turkey
1/4 cup butter
1/4 cup flour
1 1/2 cups chicken broth
4 ounces monterey jack cheese
8 ounces sour cream
1 (4 ounce) can chopped green chilies
1/8 teaspoon thyme
1/8 teaspoon salt
1/8 teaspoon pepper
12 flour tortillas

Steps:

  • In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexian cheese, garlic, 1/4 teaspoons.
  • cumin and cilantro.
  • Stir in chicken, set aside.
  • In a saucepan, melt butter.
  • Stir in flour until smooth, gradually add broth.
  • Bring to a boil; cook& stir for 2 minutes or till thick.
  • Remove from heat.
  • Stir in Monteray Jack cheese, sour cream, green chilies, thyme, salt, pepper and remaining cumin.
  • Spread 1/2 cup of the cheese sauce in a greased 13x9 baking pan.
  • Top with 6 tortillas, (tearing them to fit the pan) 1/3 of the chicken mixture and 1/4 of the cheese sauce.
  • Repeat tortilla, chicken and cheese sauce layers twice.
  • Top with remaining tortillas, cheese sauce and then top with remaining Mexican cheese.
  • Cover and bake at 350 degrees for 30 minutes.
  • Uncover and bake 10 minutes more.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 336.8, Fat 20.6, SaturatedFat 10.6, Cholesterol 71.3, Sodium 486.7, Carbohydrate 21.5, Fiber 1.6, Sugar 3, Protein 16.4

LAYERED MEXICAN CHICKEN LASAGNA



LAYERED MEXICAN CHICKEN LASAGNA image

Categories     Chicken     Bake     Dinner

Yield 12 people

Number Of Ingredients 14

1 serving olive oil cooking spray
1/2 teaspoon each of salt & pepper
2 pounds uncooked boneless, skinless chicken
1 teaspoon olive oil
30 oz canned black beans, rinsed and drained
1 (10 oz) can cream of chicken soup
1 (10 oz) can cream of mushroom soup
1 (10 oz) can original rotel
2 cups Mexican style cheese blend
2 (4 oz) cans chopped green chilis
2 teaspoons ground cumin
1/2 teaspoon black pepper
1 tablespoon butter
12 medium corn tortillas, cut into 2 inch strips

Steps:

  • 1. Salt and pepper chicken to taste. Heat olive oil medium/high heat in medium saucepan. Sear chicken in pan, about 5-6 minutes per side. Set aside to cool. 2. In a large bowl mix beans, soups, rotel, 1 cup of the shredded cheese, chilis, cumin and pepper. Cube chicken into 1-inch pieces and add to mixture. 3. Preheat oven to 350 F. Coat a lasagna pan with cooking spray. 4. Butter tortillas, stack and then cut into 2-inch strips. Arrange half of tortilla strips in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half the chicken mixture. Layer remaining tortillas and chicken mixture on top. Sprinkle the remaining cup of cheese on top. 5. Bake about 30 minutes or until filling is bubbly and cheese is melted. Let stand 5 minutes before serving. Serve with your favorite salsa.

MEXICAN CHICKEN “LASAGNA”



MEXICAN CHICKEN “LASAGNA” image

Yield 8

Number Of Ingredients 8

1/4 cup (50 mL) lightly packed fresh cilantro leaves
1 pkg (8 oz/250 g) cream cheese
2 cups (500 mL) shredded Monterey Jack cheese, divided (8 oz/250 g)
1 medium onion (about 2/3 cup/150 mL chopped)
1 can (28 oz/825 mL) enchilada sauce (see Cook'’s Tip)
12 (6-in.) corn tortillas
3 cups (750 mL) diced or shredded cooked chicken
Additional chopped fresh cilantro leaves (optional)

Steps:

  • 1. Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups (375 mL) of the Monterey Jack cheese; mix well. Chop onion using Food Chopper; set aside. Spread 2/3 cup (150 mL) of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt./4-L) Mixing Bowl; set aside. 2. To assemble lasagna, using Sauté Tongs, dip four of the tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup (250 mL) of the chicken and one-third of the onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup (125 mL) Monterey Jack cheese. 3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula. Yield: 8 servings of Nutrients per serving: Calories 400, Total Fat 23 g, Saturated Fat 12 g, Cholesterol 105 mg, Carbohydrate 24 g, Protein 26 g, Sodium 680 mg, Fiber 2 g U.S. Diabetic exchanges per serving: No information is currently available. Cook's Tips: If desired, 1 bottle (22 oz/650 mL) medium salsa combined with 1/2 cup (125 mL) water can be substituted for the enchilada sauce.

CHICKEN MEXICAN LASAGNA



Chicken Mexican Lasagna image

Had just a few things in the fridge the other night and came up with this. Surprisingly, it was really good and even my DSs ate every bit on their plates. I used more than 2 cups of cheese however, because in my house, everything goes better with cheese! I topped this with guacomole, more sour cream, more cheese, lettuce, chopped tomatoes and onions. I also served it with refried beans to round it out. Hope you enjoy it as much as we did!

Provided by nonnie4sj

Categories     Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 5

1 (20 ounce) package boneless skinless chicken breasts
1 (1 1/4 ounce) package taco seasoning
16 ounces sour cream
2 cups cheddar cheese
9 6-inch flour tortillas

Steps:

  • Cook chicken breasts (either on the stove or in the oven) until all of the pink is gone.
  • Either shred or dice the chicken once it's cool.
  • Mix sour cream and taco seasoning together.
  • Spray 9x13 pan with Pam and place a layer of tortillas on the bottom.
  • I used two tortillas and then cut a third in half so the bottom is completely covered.
  • Spread 1/3 of the sour cream mixture on tortillas.
  • Layer 1/3 of the chicken on top and cover with 1/3 of the cheese.
  • Repeat layers.
  • Cover with foil and bake at 350* for 30 minutes.
  • Remove foil and bake for 5 minutes more or until cheese is melted.

Nutrition Facts : Calories 425.1, Fat 25.4, SaturatedFat 14.6, Cholesterol 97.1, Sodium 467.9, Carbohydrate 20.2, Fiber 1.1, Sugar 0.9, Protein 28.1

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