Best Layered Mexican Chicken Recipes

LAYERED MEXICAN CHICKEN SALAD

Steps:

• In small bowl, mix dressing and taco seasoning mix.
• On large serving platter or individual serving plates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with tomatoes.

LAYERED MEXICAN CHICKEN - WEIGHT WATCHERS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350ºF. Coat a lasagna pan with cooking spray. Place chicken in a medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces. Transfer chicken to a large bowl and add beans, sour cream, 1 cup shredded cheese, chilies, cumin and pepper; mix well and set aside. Arrange 10 tortilla halves in bottom of prepared pan, overlapping pieces to cover surface. Top tortillas with 1/3 of chicken mixture and then layer with 8 tortillas halves. Spoon 1/3 more chicken mixture over top and then top with remaining 10 tortilla halves. Spoon remaining chicken mixture over top and sprinkle with remaining cup of cheese. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

LAYERED MEXICAN CHICKEN SALAD

Steps:

• In a small bowl, mix dressing and taco mix.
• On a large serving platter or individual serving pates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with cherry tomatoes that have been sliced in half.*.
• You can also top with olives and add a bit of canned corn if you like. I only use a portion of the can of black beans. Use as much as you prefer.

LAYERED MEXICAN CHICKEN LASAGNA

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.

LAYERED MEXICAN CHICKEN

Steps:

• Preheat oven to 350ºF.
• Coat a lasagna pan with cooking spray.
• Place chicken in medium saucepan and fill with enough cold water just to cover chicken.
• Set pan over high heat and bring to a boil.
• Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain.
• When chicken is cool enough to handle, cut into 1-inch pieces.
• Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
• Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface.
• Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture.
• Sprinkle with remaining cup of cheese.
• Bake until filling is bubbly and cheese is melted, about 30 minutes.
• Let stand 5 minutes before slicing into 12 pieces.
• Serve with salsa on the side.