Spicy Chicken Doritos Lasagna Recipes

SPICY CHICKEN LASAGNA

Steps:

• Coat a large nonstick skillet with cooking spray. Cook garlic over medium-high heat for 30 seconds. Add chicken and mushrooms and cook until the chicken is no longer pink and the mushrooms are tender and all liquid is evaporated. Remove from heat; set aside.
• Combine ricotta cheese, mozzarella cheese, oregano, and crushed red pepper in a large bowl.
• Combine pasta sauce, tomato sauce, the water, Italian seasoning, and ground pepper in another large bowl.
• To assemble, spread 1/2 cup of the sauce in the bottom of a 5- to 6-quart oval slow cooker. Top with four of the noodles, breaking and overlapping as necessary to fit. Add one third of the chicken mixture, 1 cup of the pasta sauce, one third of the cheese mixture. Top with four noodles and repeat other layers twice.
• Cover and cook on low-heat setting for 3 3/4 hours. Top with the remaining 1/2 cup pasta sauce and Parmesan. Let stand, covered, for 10 minutes before serving.
• To serve, cut the lasagna into eight portions. If desired, sprinkle each serving with basil.

SPICY CHICKEN DORITOS LASAGNA

Steps:

• Boil water and add the chicken stock cube and meat spice and chicken spice. Add the chicken, boil the chicken until cooked. Allow the cool and cut into bite sized pieces.
• Grind the chili garlic, onion, paprika, cumin, salt and pepper together to make the taco seasoning.
• Preheat the oven to 180°C.
• In a pot cook the onions and mushrooms until soft.
• Add the sour cream, taco seasoning, soup and other seasonings.
• Heat mixture until smooth and warm through, add the chicken and mix well.
• Line the base of a pyrex dish with Doritos and cover with chicken mixture followed by cheese. Lay another of layer of Doritos and chicken followed by Doritos and cheese.
• Bake until hot and bubbly.

SPICY CHICKEN LASAGNA ROLL-UPS

Steps:

• Heat oven to 375ºF.
• Stir first 2 ingredients into sauce. Remove 1/2 cup of the pasta sauce mixture; place in large bowl. Add chicken, 1 cup mozzarella, Parmesan and eggs; mix lightly. Spread 1/2 cup of chicken mixture along the length of each noodle; roll up.
• Spread 1/2 cup of the remaining pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with lasagna roll-ups, seam sides down. Cover with remaining pasta sauce mixture; sprinkle with remaining mozzarella.
• Bake 25 min. or until heated through.

SPICY DORITOS® CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place an oven-proof rack on top of a baking sheet.
• Beat egg, water, and cayenne pepper together in a shallow bowl. Mix nacho cheese-flavored chips, bread crumbs, and black pepper together in a separate shallow bowl. Dip chicken into egg mixture until coated; transfer to chip mixture and press to fully cover on both sides. Place coated chicken on the wire rack.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SPICY TORTILLA LASAGNA WITH RICOTTA CHEESE

Steps:

• Cook chicken in frying pan or microwave until no longer pink.
• Set aside.
• Cook onion and garlic until softened.
• Add spices and cook for one more minute.
• Stir in tomatoes and sauce and bring to a boil.
• Reduce heat and add chicken, simmer for 10 minutes.
• Spread 1/3 of tomato mixture in 13X9 baking dish.
• Top with 2 tortillas, spread 1/3 tomato mixture, half of ricotta and half of mozerella.
• Repeat with remaining tortillas, tomatoes and cheeses.
• Bake at 350 for 20-30 minutes or until sauce is bubbling.
• Let stand for 10 minutes before cutting.

SPICY CHICKEN LASAGNA

Steps:

• Place pepper halves over fire or on broiler pan rack, cut sides down. Broil or char until skins are mostly charred. Remove peppers to a saucepan, cover and let stand 10 minutes.
• Pull charred skin from peppers (some will remain), then cut peppers in 1 1/2-inch pieces.
• Preheat oven to 350 degrees F. Have a 9 x 13-inch baking dish ready.
• Spread 1/4 cup salsa over bottom of baking dish. Top with 3 noodles placed crosswise, leaving 1 inch between each.
• Whisk sour cream, milk, egg and flour in a medium bowl until blended (mixture will be thin). Pour 2/3 cup sauce over the noodles to cover. Scatter chicken, then 1/4 cup cilantro over top. Sprinkle with 1/2 cup shredded Monterey Jack cheese and dot with 2 tablespoons salsa. Cover with 3 more noodles and another 2/3 cup sauce. Top with yellow peppers, 1/2 cup cheese, the corn and 1/4 cup cilantro. Top with 3 more noodles and the remaining sauce, salsa and cheese. Cover with foil.
• Bake 40 to 45 minutes until noodles are tender. Let stand, covered, for 10 minutes. Uncover and sprinkle with remaining cilantro.