El Pollo Mexican Lasagna Recipes

MEXICAN LASAGNA

Steps:

• Preheat oven: Preheat oven to 350°F and lightly oil a 9x13-inch glass or ceramic baking dish.
• Cool and serve: Let the casserole stand for 10-15 minutes before serving. Serve with sour cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled vinegar and salt.

EL POLLO MEXICAN LASAGNA

Steps:

• Heat oven to 350° and grease 9 x 12 baking dish.
• (Optional) Combine salsa and cilantro in medium bowl.
• Tear tortillas into pieces (approx 2 inches square).
• Spread 1/2 cup of salsa mixture in bottom of dish and cover with 1/2 of the tortilla pieces.
• Dot 1/2 of the refried beans over the tortillas.
• Layer 1/2 of the chicken and 1/2 of the cheese.
• Top with remaining salsa mix and repeat layering of tortillas, beans, chicken & cheese.
• Bake uncovered 30 minutes or until cheese is melted.
• Serve with sour cream.
• Note: To prepare cooked, shredded chicken, I bake boneless chicken breasts for 35 minutes at 350 degrees. Cool and pull apart with fork or fingers.

MEXICAN LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa., In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. , Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through. , Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.