Best Verde Chicken Mexican Lasagna Recipes

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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 HerdezĀ®)
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

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

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