Cilantro Recipes With Chicken Recipe For Lasagna

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CHICKEN CURRY LASAGNA



Chicken Curry Lasagna image

My family loves Indian food, and I thought the creamy tomato-based sauce in our favorite curry would be tasty as part of a lasagna. This is a yummy and exciting comfort food for our family! -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12

Number Of Ingredients 16

1 tablespoon canola oil
1 medium onion, chopped
4 teaspoons curry powder
3 garlic cloves, minced
1 can (6 ounces) tomato paste
2 cans (13.66 ounces each) coconut milk
1 pound (about 4 cups) shredded rotisserie chicken, skin removed
12 lasagna noodles, uncooked
2 cups part-skim ricotta cheese
2 large eggs
1/2 cup chopped fresh cilantro, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
Lime wedges

Steps:

  • Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add curry powder and garlic; cook 1 minute more. Stir in tomato paste; pour coconut milk into skillet. Bring to a boil. Reduce heat and simmer 5 minutes. Stir in cooked chicken., Meanwhile, cook lasagna noodles according to package directions. Drain. Combine ricotta, eggs, 1/4 cup cilantro, spinach and seasonings., Spread a fourth of chicken mixture into a 13x9-in. baking dish coated with cooking spray. Layer with 4 noodles, half the ricotta mixture, a fourth of chicken mixture and 1/2 cup mozzarella. Repeat layers. Top with remaining noodles, remaining chicken mixture and remaining mozzarella., Bake, uncovered, until bubbly, 40-45 minutes. Cool 10 minutes before cutting. Top with remaining cilantro; serve with lime wedges.

Nutrition Facts : Calories 343 calories, Fat 17g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 322mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

CHICKEN CHILI LASAGNA



Chicken Chili Lasagna image

Make and share this Chicken Chili Lasagna recipe from Food.com.

Provided by Courtly

Categories     Chicken

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 18

6 ounces softened cream cheese
1 medium onion, chopped
8 green onions, chopped
2 cups shredded Mexican blend cheese
2 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon minced fresh cilantro
3 cups cubed cooked chicken
1/4 cup butter
1/4 cup flour
1 1/2 cups chicken broth
1 cup monterey jack cheese
1 cup sour cream
1 (4 ounce) can chopped green chilies, drained
1/8 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
12 flour tortillas, halved

Steps:

  • In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican cheese blend, garlic, 1/4 t. cumin and cilantro. Stir in chicken; set aside.
  • In a saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.
  • Spread 1/2 cup of the cheese sauce in a greased 13 x 9 x 2 inch baking dish. Top with 6 tortilla halves, a third of the chicken mixture and a 1/4 of the cheese sauce. Repeat chicken, tortilla and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.
  • Cover and bake at 350 for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 420.1, Fat 27.2, SaturatedFat 15.3, Cholesterol 91.9, Sodium 718.2, Carbohydrate 22.6, Fiber 1.6, Sugar 2.9, Protein 21.4

SPICY CHICKEN LASAGNA



Spicy Chicken Lasagna image

Lasagna on the Spicy and Mexican style. One of my favorites, esp. since I love spicy. I dont even like Chicken, but this is one recipe where I do.

Provided by Angela Marie

Categories     One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 yellow bell peppers, halved cored and seeded
1 cup green chili salsa, bottled
9 no-boil lasagna noodles
1 cup sour cream
1 cup milk
1 large egg
2 teaspoons all-purpose flour
2 cups cooked chicken, shredded
2 cups fresh cilantro leaves, chopped
1 1/2 cups monterey jack cheese
1 (15 ounce) can whole corn, drained

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.

Nutrition Facts : Calories 595.8, Fat 34.6, SaturatedFat 18.9, Cholesterol 176.9, Sodium 767.5, Carbohydrate 37.1, Fiber 5, Sugar 5.9, Protein 38.9

VERDE CHICKEN MEXICAN LASAGNA



Verde Chicken Mexican Lasagna image

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

1 lb chicken, cooked and shredded
15 ounces black beans, rinsed and drained
1 1/2 cups green chili salsa
1 1/2 cups frozen corn, thawed and drained
1 teaspoon garlic powder
1 teaspoon salt
1/3 cup chopped cilantro
12 soft taco-size flour tortillas
8 ounces shredded Mexican blend cheese

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

CHICKEN CILANTRO



Chicken Cilantro image

Don't let the color scare you! It's bright green! This is an extremely easy and tasty family recipe. Variations can definitely be made to taste...sometimes I use chicken (boneless or not)...sometimes I use shrimp...sometimes I use both. My family makes it with chicken innards (gizzards, heart, etc.) which I'm not too keen on eating. Hey, but with this soup it's to each his or her own.

Provided by Ds R.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 red onion, coarsely chopped
4 skinless, boneless chicken breast halves - chopped
1 bunch fresh cilantro, chopped
½ head garlic
⅓ cup water
1 (15.5 ounce) can hominy, drained
1 cup uncooked long grain white rice
1 cube chicken bouillon
salt to taste
¼ teaspoon freshly ground black pepper

Steps:

  • Heat the oil in a large pot over medium-high heat, and saute the onion until tender. Place the chicken in the pot, and cook until lightly browned.
  • Puree the cilantro, garlic, and 1/3 cup water in a blender or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. Pour enough water into the pot to cover all ingredients.
  • Mix the hominy, rice, and bouillon into the pot. Bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 291 calories, Carbohydrate 40.4 g, Cholesterol 40.7 mg, Fat 4.9 g, Fiber 2.9 g, Protein 19.7 g, SaturatedFat 1 g, Sodium 386.1 mg, Sugar 2.3 g

MEXICAN CHICKEN LASAGNA WITH SALSA VERDE



Mexican Chicken Lasagna with Salsa Verde image

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

1 (16 ounce) package lasagna noodles
1 tablespoon olive oil
3 skinless, boneless chicken breasts, diced
1 cup chopped onion
1 (16 ounce) package cottage cheese
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese, divided
2 eggs
1 tablespoon water, or as needed
1 (28 ounce) jar spaghetti sauce
1 (7 ounce) can salsa verde (such as Herdez®)
1 (7 ounce) can chopped green chilies
3 tablespoons chopped fresh cilantro

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

FIESTA CHICKEN LASAGNA



Fiesta Chicken Lasagna image

Six-ingredient lasagna with a southwest flavor can be in the oven in record time. Check out the do-ahead tip.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 6

2 jars (16 oz each) Old El Paso™ Thick 'n Chunky salsa
9 uncooked lasagna noodles
1 package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/4 cup chopped fresh cilantro
3 cups shredded Monterey Jack cheese (12 oz)

Steps:

  • Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/4 cup of the salsa. Layer with 3 noodles and 1/3 each of the chicken, beans, cilantro, salsa and cheese. Repeat layers twice with remaining noodles, chicken, beans, cilantro, salsa and cheese.
  • Cover baking dish with foil. Bake 40 minutes. Uncover; bake 15 to 20 minutes longer or until hot in center. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 6 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 5 g, TransFat 0 g

CREAMY CILANTRO CHICKEN



Creamy Cilantro Chicken image

Chicken breasts in a light cajun and cilantro cream sauce are best served with cubed red potatoes and green beans or asparagus. Dish can also be served over rice, pasta, or egg noodles.

Provided by Michelle Zaretzky

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 11

6 thin skinless, boneless chicken breasts
1 tablespoon Cajun seasoning, divided
salt and ground black pepper to taste
2 tablespoons olive oil
4 green onions, sliced
1 red bell pepper, sliced
2 cups chicken broth
¼ cup dry white wine
¾ cup heavy cream
½ cup halved cherry tomatoes
½ cup chopped cilantro

Steps:

  • Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
  • Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
  • Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 4.7 g, Cholesterol 91.1 mg, Fat 17.9 g, Fiber 1 g, Protein 19.3 g, SaturatedFat 8.1 g, Sodium 710 mg, Sugar 1.6 g

VERDE MEXICAN CHICKEN "LASAGNA"



Verde Mexican Chicken

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

1/4 cup loosely packed fresh cilantro leaves
4 ounces cream cheese
1/2 teaspoon cumin
1 cup shredded monterey jack cheese
2/3 cup chopped onion
28 ounces Las Palmas Green Chili Sauce
12 (6 inch) corn tortillas
3 cups chopped chicken
1 cup frozen corn
1 cup frozen spinach
1 (4 ounce) can mild green chilies

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

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