Best Mexican Chicken Tortilla Lasagna Recipes
MEXICAN CHICKEN TORTILLA LASAGNA
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
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 TORTILLA CHICKEN OR TURKEY LASAGNA
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
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
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