MEXICAN CHICKEN TORTILLA LASAGNA
Lasagna goes south of the border in this Mexican lasagna fusion which uses corn tortillas.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 349 calories, Carbohydrate 19.4 g, Cholesterol 114.3 mg, Fat 19.4 g, Fiber 2.8 g, Protein 27.9 g, SaturatedFat 8.3 g, Sodium 698.7 mg, Sugar 1.6 g
WEEKNIGHT MEXICAN CHICKEN LASAGNA
A fabulously easy and delicious take on a favorite - this lasagna is full of Mexican flavors and uses layers of corn tortillas in place of noodles. Easy to adapt and personalize - try adding sauteed veggies, Spanish rice, diced jalapeno, or even switching out the red salsa for green!
Provided by SunnyDaysNora
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 26.6 g, Cholesterol 50.7 mg, Fat 12.6 g, Fiber 5.1 g, Protein 18.7 g, SaturatedFat 6.6 g, Sodium 850.1 mg, Sugar 3.6 g
MEXICAN CHICKEN LASAGNA
This chicken casserole is a lowfat, filling, and spicy treat that the whole family will enjoy. This makes great leftovers.
Provided by VickiVSN
Categories One Dish Meal
Time 1h45m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 309.6, Fat 10.2, SaturatedFat 3.8, Cholesterol 75.6, Sodium 546.9, Carbohydrate 21.6, Fiber 6.5, Sugar 5.1, Protein 33.1
MEXICAN CHICKEN LASAGNA
This is a Pampered Chef recipe that I received via email. "A fun twist on lasagna that starts with enchilada sauce and corn tortillas to create a quick microwave casserole." Cook's Tips: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs. Spicy enchilada sauce can be used for more kick. Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg, Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g ©The Pampered Chef, Ltd. 2008 - This recipe was developed and tested in The Pampered Chef Test Kitchens by professional home economists.
Provided by senseicheryl
Categories Chicken
Time 35m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 8
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.
MEXICAN LASAGNA
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Coat an 11 by 7-inch 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, cilantro, 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.
- To reheat, bake in a preheated 375 degree F oven for 15 minutes.
MEXICAN CHICKEN LASAGNA
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
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.
MEXICAN CHICKEN-AND-POBLANO LASAGNA
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil. Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt, and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucey, 5 to 6 minutes. Remove the skillet from the heat, and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool. Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas, and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in 3 batches of 3, adding and heating oil as needed between batches. Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups shredded blend. Cover the dish loosely with foil, and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil, and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.
FIESTA CHICKEN LASAGNA
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
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
MEXICAN CHICKEN-SOUR CREAM LASAGNA
Give lasagna a Southwestern spin by stirring in ground cumin, green chiles and crushed tortilla chips.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles.
- Spread about 1 1/4 cups of the chicken mixture in baking dish. Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with onions and cilantro. Sprinkle with 1 cup of the cheese.
- Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with bell pepper and olives. Sprinkle with 1 cup of the cheese. Top with 4 noodles; spread with remaining chicken mixture.
- Bake uncovered 30 minutes; sprinkle with tortilla chips and remaining 1 cup cheese. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with additional cilantro. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 570, Carbohydrate 41 g, Cholesterol 110 mg, Fat 4, Fiber 3 g, Protein 33 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 4 g, TransFat 1 g
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