Fiesta Chicken Tortilla Lasagna Recipes

FIESTA CHICKEN LASAGNA

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.

MEXICAN CHICKEN TORTILLA LASAGNA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until fragrant, about 5 minutes. Add ground chicken, stirring and breaking into crumbles until browned, 5 to 7 minutes. Pour diced tomatoes with chiles and their liquid into the skillet and add taco seasoning. Stir to incorporate.
• Combine 8 ounces enchilada sauce, 4 ounces queso fresco, Mexican crema, and egg in a bowl.
• Pour remaining enchilada sauce into the bottom of an 8x6-inch glass casserole dish. Trim tortillas to have a straight edge if desired. Lay two tortillas in the enchilada sauce in the dish. Place some chicken mixture on top and ladle some enchilada sauce mixture over. Repeat layers. Top with remaining queso fresco and Cheddar cheese.
• Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 minutes more. Let rest for 10 to 15 minutes before serving.

FIESTA LASAGNA

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, salsa, chilies and seasonings. , In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture. , Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with three noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full). , Cover and bake at 350° for 1 hour. Uncover; spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

CHEESY CHICKEN-TORTILLA LASAGNA

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.

FIESTA CHICKEN

Steps:

• In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

TACO FIESTA CHICKEN LASAGNA

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 FIESTA CHICKEN LASAGNA

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.

FIESTA CHICKEN TORTILLA LASAGNA

Steps:

• Preheat oven to 375 degrees F. In a medium-size bowl, make a sauce by stirring together soup, corn, chiles and beans. Spread 1 cup sauce into the bottom of a greased 9 x 13-inch baking dish. Top with 3 tortillas, cutting one in half and overlapping it to cover the sauce. Spread 1-1/2 cups of sauce over tortillas and top with 1-1/2 cups of cheese. Cover with 3 tortillas, remaining sauce and remaining cheese. Bake uncovered for 30 minutes. Let set 10 minutes before cutting into squares.