Chipotle Mexican Lasagna Recipes

CHIPOTLE MEXICAN LASAGNA

Steps:

• Sauté onions and peppers in oil until peppers are floppy.
• Dice 2 tomatoes and chipotle peppers, add with sauce and oregano, simmer
• Add tomato sauce and paste, simmer, the longer the better.
• Grate cheese, chop cilantro, toss together (preheat oven to 350ºF).
• Cut tortillas in half, rinse corn and set aside, slice 2 tomatoes and set aside.
• Layer in casserole dish: sauce, tortillas, cheese, sauce, corn, tortillas, cheese, sauce, corn, tortillas, sauce, cheese, arrange tomato slices on top.
• Bake covered for 30-40 min., uncover and back another 15-25, let cool.
• Top with sour cream and serve with Mexican rice and refried black beans.

MEXICAN LASAGNA

Steps:

• Brown meat in large skillet on medium heat; drain.
• Add onion and green pepper; cook until tender-crisp, stirring occasionally.
• Stir in salsa, corn and seasonings.
• Layer 1/3 of the meat sauce, 1/2 of the tortillas and 1/2 of the cottage cheese in 13x9-inch baking dish.
• Repeat layers, ending with meat sauce.
• Sprinkle with cheddar cheese and olives.
• Bake at 375F for 30 minutes or until thoroughly heated.

V'S MEXICAN LASAGNA

Steps:

• Preheat oven to 375'.
• In a large skillet, cook onion and garlic in oil over medium heat until tender. Stir in enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, add chicken and stir to combine. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
• Spread 3/4 cup chicken mixture into a sprayed 13-in. x 9-in. x 2-in. baking dish. dollop ricotta mixture and cheese, Layer with three noodles, repeat chicken mixture and 1 cup shredded cheese. Top with remaining noodles, sauce and shredded cheese.
• Cover with foil and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
• As a side dish, I make a tossed green salad and add chopped cilantro to compliment the taste. Also serve with fresh french bread and butter or we eat it with Tortilla strips sometimes instead of bread. Yummy!
• Quick Tips: I buy a roasted chicken already cooked and cut it up. My family doesn't like onion so I use a grater to mince onion to make it so small they don't see it in the dish. Also, I buy a pkg of Mexican Blend Cheese that already has two cups of the Cheddar and Jack.

MASHUP MEXICAN LASAGNA

Steps:

• Preheat a dutch oven over high heat. Add 3 tablespoons olive oil, swirl to coat, and add beef. Season generously with salt and pepper and cook, stirring, until beef begins to turn golden, about 10 minutes.
• Add remaining tablespoon olive oil and add onion, bell pepper, and garlic. Saute until softened, about 8 minutes more. Add cayenne, paprika, cumin, coriander, and dried oregano. Cook, stirring, until fragrant, 1 minute. Add tomatoes, beef stock, and red wine vinegar. Bring to a boil, reduce to a brisk simmer, and cook until reduced and nearly all liquid is cooked off, about 20 minutes.
• Meanwhile, preheat oven to 450 degrees F. In a medium bowl, combine white beans, sour cream, and half of mozzarella and queso fresco. Season to taste with salt and pepper.
• Grease a 9" x 13" baking dish with olive oil and spread 1 cup red sauce on the bottom. Create a layer on top with tortillas, cutting to fit if necessary. We used 5 tortillas per layer: 1 in each corner, and then a fifth tortilla, cut in half, placed in the center of the dish, to fill in the gaps. Top tortillas with one-third of the bean mixture and one third of remaining red sauce. Repeat twice more, ending with red sauce. Top with remaining grated cheeses and transfer to oven. Bake until lasagna is warmed through and cheese is bubbling and golden on top, about 20 minutes.
• While lasagna bakes, combine avocados, lemon juice, and lemon zest in a medium bowl. Mash with a fork and season to taste with salt.
• Remove lasagna from oven and let cool 5 minutes before slicing into squares. Serve, garnished with avocado topping.

CHIPOTLE CHILI LASAGNA

Steps:

• Preheat oven to 350.
• Soften corn tortillas in the microwave for 30 seconds.
• In a small bowl mix cottage cheese, cream cheese, mozzerella, cheddar, and chicken broth.
• Spray a square baking dish (8x8, 9x9, etc) with cooking spray, then spread a few tables spoons of chili onto the bottom. Place one layer of corn tortillas on top (about 3 or 4).
• Layer about a third the jar of chili onto tortillas. Top with half the cheese mixture.
• Repeat layer begining with 3 more tortillas, another third of the chili, and the rest of the cheese. Top with the final layer of tortillas. Cover with remaining chili and sprinkle more cheese on top.
• Bake for 20-25 minutes.