Jills Mexican Chicken Lasagna Recipes

MEXICAN CHICKEN LASAGNA

Steps:

• Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix 'N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
• To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.
• Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

WEEKNIGHT MEXICAN CHICKEN LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 baking dish with cooking spray.
• Spread 1/2 cup of salsa on the bottom of the prepared baking dish and cover with a layer of corn tortillas. Tear tortillas to fit any empty spaces and cover entire bottom of pan.
• Spread tortillas with 1/2 of the refried beans. Top beans with corn kernels, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Cover tortilla layer with remaining refried beans, chicken, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Pour remaining salsa over top of tortillas and top with remaining cheese.
• Bake in the preheated oven, 20 to 25 minutes.

PERFECT MEXICAN LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Coat a square baking pan with cooking spray.
• In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, chili powder, and cayenne pepper. Mix well and set aside.
• Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
• Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.

MEXICAN CHICKEN LASAGNA

Steps:

• Simmer tomato sauce and spices, including cocoa on low heat for about an hour for best flavor blend.
• Saute peppers and onion in oil over medium high heat until vegetables are soft, about 5-10 minutes.
• Layer the following (about 1/2 of each group) in a 9 x9 casserole dish; tortilla, chicken, vegetables, black beans, sauce.
• Repeat layer reserving a little bit of sauce.
• Top with 3rd tortilla.
• Top with remaining sauce and cheese.
• Cover with foil.
• Bake at 350 for 45 minutes.
• Uncover and continue to bake for 10-15 minutes or until cheese is melted and starting to brown.
• Cut into 6 servings.

CHICKEN MEXICAN LASAGNA

Steps:

• Cook chicken breasts (either on the stove or in the oven) until all of the pink is gone.
• Either shred or dice the chicken once it's cool.
• Mix sour cream and taco seasoning together.
• Spray 9x13 pan with Pam and place a layer of tortillas on the bottom.
• I used two tortillas and then cut a third in half so the bottom is completely covered.
• Spread 1/3 of the sour cream mixture on tortillas.
• Layer 1/3 of the chicken on top and cover with 1/3 of the cheese.
• Repeat layers.
• Cover with foil and bake at 350* for 30 minutes.
• Remove foil and bake for 5 minutes more or until cheese is melted.