Chicken Mexican Lasagna Recipes

MEXICAN CHICKEN TORTILLA LASAGNA

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.

CHICKEN MEXICAN LASAGNA

Steps:

• Heat your oven to 350 degrees. Before we get to the recipe, you can layer your ingredients in any order you like. You can change ingredients and add extra ingredients. Make it your own. Start by combining the chicken, cream cheese, and about 1.5-2 cups of poblano cream sauce. Stir until well mixed. You want the chicken to be well coated without it being too saucy. To start assembling the Mexican Lasagna, you want to place a single layer of tortillas in the bottom of a casserole dish. I used a ceramic dish and did not need to grease it. You want to create the best layer of tortillas that you can and you will likely need to slice tortillas in half or cut the edges off. Next, spread all of the refried beans on top of the tortillas in an even layer. Sprinkle with about 1/2 cup cheese. Then add another layer of tortillas. Pour the salsa over the tortillas and sprinkle half of the raw corn over. Top with another layer of tortillas. Spread half of the chicken mixture over the tortillas to make the next layer. Drizzle some extra poblano cream sauce over the top. Add another layer of tortillas. Drain and rinse the black beans and spread half of them over the tortillas. Sprinkle with about 1/2 cup of cheese and drizzle about 1/2 cup of poblano cream sauce over the top. Add another layer of tortillas. Add the remaining chicken mixture and top with a last layer of tortillas. For the last layer, spread about 1/2 cup of the poblano cream sauce over the top of the tortillas, then sprinkle the remaining corn, black beans, and cheese over the top. Bake for 30-40 minutes, until hot and the cheese has browned. If you are assembling in advance and refrigerating you may need to increase the bake time. If you like, you can garnish with sliced grape tomatoes and green onion.

WEEKNIGHT MEXICAN CHICKEN LASAGNA

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.

MEXICAN CHICKEN LASAGNA

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.

CHICKEN MEXICAN LASAGNA

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.

VERDE CHICKEN MEXICAN LASAGNA

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.

MEXICAN CHICKEN LASAGNA WITH SALSA VERDE

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.

MEXICAN CHICKEN LASAGNA

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.

MEXICAN CHICKEN LASAGNA

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

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.