VERDE CHICKEN MEXICAN LASAGNA
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
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
MEXICAN CHICKEN LASAGNA
Valonda Seward of Hanford, California shares this lively meal that features the full flavors of Southwestern cooking with just a few everyday ingredients. For those rushed for time, leftover or rotisserie chicken work great in this delicious entree.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 396 calories, Fat 22g fat (12g saturated fat), Cholesterol 124mg cholesterol, Sodium 757mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
SALSA VERDE CHICKEN CASSEROLE
This is a rich and surprisingly tasty rendition of all the Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it's ready in only half an hour! -Janet McCormick, Proctorville, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.
Nutrition Facts : Calories 400 calories, Fat 23g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 637mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
MEXICAN CHICKEN LASAGNA
This is from the book Once-a-Month Cooking. It does not require pre-cooking the noodles. I haven't tried it yet, but it looks good. I will freeze this in 2 8x8 pans for 2 4 serving meals.
Provided by Sara_Jane
Categories Chicken Breast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook chicken breasts and cut into 1 inch cubes.
- To make sauce, combine chopped onion with tomatoes, salsa, and taco seasoning and beans.
- To make ricotta layer, whisk egg in small bowl. Whisk in ricotta cheese and garlic.
- Spread 1 cup tomato sauce mixture over the bottom of a greased 9x1392 in casserole. Top with 5 uncooked noodles, overlapping slightly, then with 1/2 the chicken. Lightly spread on one half of the ricotta mixture. Sprinkle with half of the grated cheese. Top with remaining noodles, chicken, chilies, tomato sauce mixture, and grated cheese. Cover with foil, label and freeze.
- To prepare:.
- Thaw in refrigerator. Preheat oven to 350°F Bake uncovered for 40 minutes or until noodles are tender when pierced with a sharp knife. Cool 10 minutes before serving.
Nutrition Facts : Calories 497.4, Fat 16.6, SaturatedFat 9.5, Cholesterol 109.6, Sodium 666.1, Carbohydrate 51.6, Fiber 6.8, Sugar 9.9, Protein 36.5
VERDE MEXICAN CHICKEN "LASAGNA"
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
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
MEXICAN CHICKEN LASAGNA WITH SALSA VERDE
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
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
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