El Pollo Mexican Lasagna Recipes
EL POLLO MEXICAN LASAGNA
A unique combination of Tex-Mex flavors that is mouth-watering. This recipe has spread like wild-fire among my friends and extended family members. The addition of fresh cilantro is wonderful, but I usually don't have any on hand and the dish is fine without.
Provided by Ellee
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 356.6, Fat 15.2, SaturatedFat 7.5, Cholesterol 60.2, Sodium 1142.7, Carbohydrate 32.4, Fiber 5.4, Sugar 3.8, Protein 23
POLLO EN SALSA
Prepared Mexican-style cooking sauce and boneless, skinless chicken breasts come together in a spicy, creamy dish that will please even the pickiest eaters!
Provided by Keri
Time 6h40m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a slow cooker. Combine diced tomatoes with juice, chipotle salsa, and condensed soup in a bowl; pour over chicken. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, about 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
- Turn slow cooker off. Stir in sour cream and season with salt.
- Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.
Nutrition Facts : Calories 682 calories, Carbohydrate 66 g, Cholesterol 98.4 mg, Fat 30.3 g, Fiber 6.2 g, Protein 34.7 g, SaturatedFat 13.5 g, Sodium 1077.9 mg, Sugar 7.6 g
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