Best Mexican Chicken Sour Cream Lasagna Recipes

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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

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

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