Chicken Taco Lasagna Recipes

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TACO FIESTA CHICKEN LASAGNA



Taco Fiesta Chicken Lasagna image

Mexico meets Italy, with south-of-the-border favorites like refried beans, taco sauce, and cilantro appearing in a cross-cultural chicken lasagna.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h30m

Yield 8

Number Of Ingredients 10

2 (14 1/2-oz.) cans diced tomatoes with zesty mild green chiles, undrained
1/4 cup taco sauce
3 cups cubed cooked chicken
1 (16-oz.) can Old El Paso™ Refried Beans
1/2 cup sour cream
12 uncooked lasagna noodles
12 oz. (3 cups) shredded colby-Monterey Jack cheese
1/2 cup chopped green onions
1/4 cup sliced ripe olives, if desired
2 tablespoons chopped fresh cilantro

Steps:

  • Spray 15x12-inch sheet of foil and 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well.
  • Spread about 1 cup chicken mixture in bottom of sprayed baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, half of the onions and half of the olives.
  • Layer 4 more noodles, remaining bean mixture, 1 1/2 cups chicken mixture and 1 cup cheese. Top with remaining 4 noodles, chicken mixture, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
  • Heat oven to 350°F. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additional 18 to 22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with dollop of sour cream, chopped tomato and shredded lettuce.

Nutrition Facts : Calories 470, Carbohydrate 39 g, Cholesterol 100 mg, Fat 1, Fiber 5 g, Protein 34 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 5 g

CHEESY CHICKEN TACO LASAGNA



Cheesy Chicken Taco Lasagna image

A fiesta of flavor explosion! An easy-to-prepare, mouth-watering Mexican dish which combines cheese, chicken, corn tortillas, refried beans, and salsa in a layered (lasagna-like) dish.

Provided by Abethlenfalvy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 8

Number Of Ingredients 6

4 skinless, boneless chicken breasts, cut into small cubes
1 (1 ounce) package taco seasoning mix
4 (8 ounce) packages shredded Mexican cheese blend, divided
2 (16 ounce) jars salsa, divided
18 (4-inch) corn tortillas
1 (16 ounce) can refried beans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine chicken and taco seasoning in a large skillet over medium heat; cook and stir until chicken is no longer pink, about 5 minutes. Add 1 1/2 packages cheese and 3/4 jar salsa. Mix thoroughly and set aside to cool.
  • Spread 1/2 jar salsa in a 9x13-inch baking dish. Cover salsa with 6 corn tortillas. Spoon refried beans on top. Cover beans with 1/2 package cheese. Add a layer of 6 corn tortillas. Spread chicken mixture evenly on top. Add the last 6 corn tortillas. Spread 1 jar salsa on top. Sprinkle remaining 2 packages cheese on top.
  • Bake in the preheated oven until cheese is melted and filling is hot and bubbly, 30 to 45 minutes.

Nutrition Facts : Calories 719.2 calories, Carbohydrate 47.9 g, Cholesterol 143.6 mg, Fat 40.3 g, Fiber 8.4 g, Protein 44.8 g, SaturatedFat 26.5 g, Sodium 2027.1 mg, Sugar 4.7 g

CHICKEN TACO LASAGNA



Chicken Taco Lasagna image

A chicken taco twist on the classic lasagna.

Provided by Bailey

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h35m

Yield 8

Number Of Ingredients 8

4 boneless skinless chicken breasts, cut into 1/4-inch strips
½ cup lime juice
2 (1 ounce) packets taco seasoning mix (such as Old El Paso®)
1 ½ cups shredded mozzarella cheese, divided
1 cup sour cream
1 cup salsa
salt and ground black pepper to taste
1 (8 ounce) package no-boil lasagna noodles, or to taste

Steps:

  • Combine chicken, lime juice, and taco seasoning in a large bowl. Stir to make sure chicken is evenly covered.
  • Cook chicken mixture over medium heat until firm, about 15 minutes.
  • Mix 1/2 cup mozzarella cheese, sour cream, and salsa in a bowl. Season with salt and pepper.
  • Put a few spoonfuls of the sour cream mixture in the bottom of a 9x9-inch baking dish. Layer noodles and chicken on top. Cover with remaining 1 cup mozzarella cheese.
  • Bake in the preheated oven until noodles are tender and cheese is melted, about 1 hour.

Nutrition Facts : Calories 271.3 calories, Carbohydrate 21.6 g, Cholesterol 56.7 mg, Fat 11.4 g, Fiber 1.1 g, Protein 19.9 g, SaturatedFat 6.5 g, Sodium 904.5 mg, Sugar 3 g

TACO FIESTA CHICKEN LASAGNA



Taco Fiesta Chicken Lasagna image

Make and share this Taco Fiesta Chicken Lasagna recipe from Food.com.

Provided by looneytunesfan

Categories     Chicken Breast

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 10

2 (14 1/2 ounce) cans diced tomatoes with mild green chilies, undrained
1/2 cup thick & chunky salsa
3 cups cubed cooked chicken
1 (16 ounce) can refried beans
1/2 cup sour cream
12 uncooked lasagna noodles
3 cups shredded colby-monterey jack cheese
1/2 cup chopped green onion
1/4 cup sliced ripe olives, if desired
1/4 cup chopped fresh cilantro

Steps:

  • Spray 15x12 inch sheet of foil and 13x9 inch glass baking dish with cooking spray.
  • In large bowl, mix tomatoes, salsa and chicken. In medium bowl, mix refried beans and sour cream.
  • Spread about 1 1/4 cups chicken mixture in bottom of baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, and hald of the onions and olives.
  • Repeat noodle, bean, chicken and cheese layers once. Top with remaining 4 noodles, chicken, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil; refrigerate at least 8 hours or overnight.
  • Heat oven to 350*. Bake covered lasagna 50 minutes. Uncover baking dish; bake 18 to 22 minutes longer or until bubbly and thoroughly heated. Let stand 10 minutes before serving.Sprinkle with cilantro. If desired, garnish each serving with sour cream, chopped tomato and shredded lettuce.
  • NOTE: If you don't have the tomatoes with green chiles, use a 4.5 oz can of chopped green chiles and plain canned diced tomatoes instead.

TACO LASAGNA



Taco Lasagna image

If you like foods with southwestern flair, this just might become a new favorite. Loaded with cheese, meat and beans, the layered casserole comes together in a snap. There are never any leftovers when I take this dish to potlucks. -Terri Keena, Tuscaloosa, Alabama

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 9 servings.

Number Of Ingredients 10

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups shredded Mexican cheese blend

Steps:

  • In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes., Place 2 tortillas in a greased 13x9-in. baking dish. Spread with half of the refried beans and half of the beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. , Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 448 calories, Fat 21g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1152mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 5g fiber), Protein 25g protein.

MEXICAN CHICKEN LASAGNA



Mexican Chicken Lasagna image

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

1 cup chopped onion
1 tablespoon canola oil
1 garlic clove, minced
4 cups cubed cooked chicken
3 cans (10 ounces each) enchilada sauce
2 large eggs
1 carton (15 ounces) ricotta cheese
1/2 cup minced fresh cilantro
12 no-cook lasagna noodles
4 cups shredded Mexican cheese blend

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.

TACO FIESTA CHICKEN LASAGNA



Taco Fiesta Chicken Lasagna image

This has mild flavors that my kids really like. Could easily be spiced up to suit your taste. Adapted from a Pillsbury recipe

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h42m

Yield 8 serving(s)

Number Of Ingredients 13

2 (14 1/2 ounce) cans diced tomatoes with mild green chilies, undrained
1/4 cup taco sauce
1/4-1/2 teaspoon ground cumin
1/2-1 teaspoon dried oregano
3 cups cubed cooked chicken
1 (16 ounce) can refried beans
1/2 cup sour cream
2 cloves minced garlic
12 uncooked lasagna noodles
3 cups shredded colby-monterey jack cheese
1/2 cup chopped onion
1/4 cup chopped green olives (optional)
2 tablespoons chopped fresh cilantro

Steps:

  • In a large mixing bowl, mix together the tomatoes and taco sauce.
  • Add in the cumin, oregano, and chicken; stir to combine.
  • In a smaller bowl, add the refried beans, sour cream, and garlic; stir to combine.
  • Spread 1 cup chicken mixture into a 13x9 inch glass baking dish that has been sprayed with non-stick cooking spray.
  • Top with 4 uncooked lasagna noodles.
  • Spread half of the bean mixture over the noodles; then spread 1 1/2 cup chicken mixture over bean mixture.
  • Sprinkle with 1 cup cheese and half the onions and olives.
  • Layer 4 more lasagna noodles, remaining bean mixture, 1 1/2 cup chicken mixture and 1 cup cheese.
  • Top with 4 noodles, remaining chicken mixture, onions, and olives, then remaining cheese (make sure noodles are covered).
  • Cover with foil that has been sprayed with non-stick cooking spray (sprayed side down).
  • Refrigerate 8 hours or overnight.
  • Preheat oven to 350°.
  • Bake covered lasagna for 50 minutes.
  • Uncover; bake 18-22 more minutes or until bubbly and heated.
  • Let stand 10-15 minutes before serving.
  • Sprinkle with cilantro.

Nutrition Facts : Calories 481.3, Fat 20.7, SaturatedFat 11.3, Cholesterol 88, Sodium 910.6, Carbohydrate 41, Fiber 4.3, Sugar 1.9, Protein 32.5

TACO LASAGNA RECIPE BY TASTY



Taco Lasagna Recipe by Tasty image

Here's what you need: olive oil, small green bell pepper, small yellow onion, ground turkey, water, McCormick® Original Taco Seasoning, black beans, frozen corn kernels, fire roasted diced tomatoes, flour tortillas, refried beans, mexican cheese blend

Provided by Jordan Kenna

Categories     Dinner

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 small green bell pepper, diced
1 small yellow onion, diced
1 lb ground turkey
⅔ cup water
1 package McCormick® Original Taco Seasoning
1 can black beans, drained, and rinsed
1 cup frozen corn kernels, thawed
1 can fire roasted diced tomatoes, undrained
6 flour tortillas, 8 in (20 cm)
1 can refried beans
3 cups mexican cheese blend, shredded

Steps:

  • Preheat the oven to 350°F (180°C) and grease a 9 x 13-inch (22x33 cm) baking dish with cooking spray.
  • Heat the olive oil in a medium pan over medium-high heat. Add the green pepper and onion and sauté until soft and the onion is translucent, about 6 minutes.
  • Add the ground turkey and break up with a wooden spoon. Cook for another 4 minutes, or until it is no longer pink. Add the water and taco seasoning and bring to a boil. Reduce the heat to medium-low and simmer for 2 minutes.
  • Stir in the black beans, corn and fire-roasted tomatoes. Continue to simmer, uncovered, for 10 minutes, until thickened, then remove the pan from the heat.
  • Place 2 tortillas in the prepared baking dish. Spread half of the refried beans and half of the turkey mixture over the tortillas and sprinkle with 1 cup cheese. Repeat to make another layer, then top with remaining 2 tortillas and 1 cup cheese.
  • Cover the baking dish with foil and bake for 25-30 minutes, or until the lasagna is warmed through and the cheese is melted and bubbling. Broil on high for 2-3 minutes, until dark golden brown and bubbling.
  • Enjoy!

Nutrition Facts : Calories 535 calories, Carbohydrate 47 grams, Fat 25 grams, Fiber 8 grams, Protein 30 grams, Sugar 5 grams

CHEESY CHICKEN-TORTILLA LASAGNA



Cheesy Chicken-Tortilla Lasagna image

Southwest ranch veggie dip adds creaminess and spice to a mouth-watering Mexican casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 10

1 can (10 oz) Old El Paso™ enchilada sauce
2 cups chopped plum (Roma) tomatoes (about 4 medium)
2 cups cubed cooked chicken
8 medium green onions, finely chopped (1/2 cup)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup Southwest ranch veggie dip (from 16-oz container)
8 corn tortillas (6 inch), cut in half
1 1/2 cups shredded Mexican cheese blend (6 oz)
1/4 cup sliced ripe olives
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 2 tablespoons of the enchilada sauce in bottom of baking dish.
  • In medium bowl, mix tomatoes, chicken, onions and beans. In another medium bowl, mix remaining enchilada sauce and the veggie dip until well blended.
  • Arrange 8 tortilla pieces over sauce in dish, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup cheese.
  • Cover with foil. Bake 40 to 45 minutes or until hot. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with olives and cilantro.

Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 75 mg, Fat 3, Fiber 7 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 3 g, TransFat 0 g

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From yummly.com


CHICKEN TACOS - CREME DE LA CRUMB: SIMPLE & TASTY RECIPES
2020-08-09 First, pound the chicken to ½ inch thickness. Then, in a medium bowl, whisk together the marinade ingredients: oil, limes, cumin, chile powder, garlic powder, and onion powder. Add the chicken to the marinade, tossing to coat. Cover the bowl tightly and put in the fridge to chill for 30 minutes to 4 hours. Preparing the salsa.
From lecremedelacrumb.com


25 TACO LASAGNA RECIPES - HOME STRATOSPHERE
2022-04-22 This recipe is a hybrid of classic lasagna recipes involving noodles, sauce, and a meat filling and tacos or Mexican-inspired flavors. Most taco lasagnas will replace noodles with tortillas and use Mexican spices such as cilantro, chili pepper, and cumin instead of garlic, oregano, and basil. Mozzarella and ricotta cheese is replaced with queso ...
From homestratosphere.com


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