Mexican Chicken Sour Cream Lasagna Recipes

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MEXICAN CHICKEN-SOUR CREAM LASAGNA



Mexican Chicken-Sour Cream Lasagna image

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

12 uncooked lasagna noodles
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 container (8 oz) sour cream
1/4 cup milk
1 1/4 teaspoons ground cumin
1/2 teaspoon garlic powder
3 cups cubed cooked chicken
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
8 to 10 medium green onions, sliced (about 1/2 cup)
1/2 cup chopped fresh cilantro or parsley
3 cups finely shredded Mexican-style Cheddar-Monterey Jack cheese blend (12 oz)
1 large red bell pepper, chopped (1 cup)
1 can (2.25 oz) sliced ripe olives, drained
1 cup crushed nacho cheese-flavor tortilla chips
Additional chopped or whole fresh cilantro leaves, if desired

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

MEXICAN CHICKEN SOUR CREAM LASAGNA



Mexican Chicken Sour Cream Lasagna image

Another unique and very good recipe from a Betty Crocker grocery store cookbook. A very new take on a traditional dish! We loved it! Hope that you do too!

Provided by ChipotleChick

Categories     Chicken

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

12 uncooked lasagna noodles
2 (10 ounce) cans condensed cream of chicken soup
8 ounces sour cream
1/4 cup milk
1 1/4 teaspoons ground cumin
1/2 teaspoon garlic powder
3 cups cubed cooked chicken
1 (4 ounce) can chopped green chilies, undrained
8 -10 medium green onions, sliced (1 cup)
1/2 cup chopped fresh parsley
3 cups finely shredded Mexican blend cheese
1 large red bell pepper, chopped (1 cup)
1 (2 1/2 ounce) can sliced ripe olives, drained
1 cup crushed nacho cheese plain Doritos

Steps:

  • Heat oven to 350.
  • Spray bottom and sides of 13x9x2 rectangular baking dish with cooking spray.
  • Cook and drain noodles as directed on package.
  • While noodles are cooking, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles in large bowl.
  • Spread about 1 1/4 cups chicken mixture in baking dish.
  • Top with 4 noodles.
  • Spread 1 1/4 cups chicken mixture over noodles.
  • Sprinkle with green onions and parsley.
  • 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 for 30 minutes, sprinkle with doritos and remaining cheese.
  • Bake 15-30 minutes longer or until bubbly and hot in the center.
  • Sprinkle with parsley.
  • Let stand 15 minutes before cutting.

Nutrition Facts : Calories 560.2, Fat 30.6, SaturatedFat 15.8, Cholesterol 111.2, Sodium 1167.6, Carbohydrate 39.3, Fiber 2.6, Sugar 5.3, Protein 32.1

CHEESY MEXICAN CHICKEN LASAGNA



Cheesy Mexican Chicken Lasagna image

Corn tortillas are layered with chicken, poblano chiles and cheese for a Mexican riff on lasagna.

Provided by Food Network Kitchen

Time 1h30m

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil, plus more, for greasing and frying
3 boneless, skinless chicken thighs, cut into 1/4-inch strips
Kosher salt
2 poblano chiles, halved lengthwise, stemmed, seeded and cut into 1/4-inch strips
2 medium tomatoes, chopped
2 cloves garlic, thinly sliced
12 small corn tortillas
3 1/2 cups shredded Mexican cheese blend (about 14 ounces)
1/2 cup grated Parmesan
1/2 cup sour cream
2 cups shredded romaine lettuce
2 radishes, thinly sliced

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 the 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 saucy, 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 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 Mexican 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 Mexican cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups Mexican cheese 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.

MEXICAN LASAGNA



Mexican Lasagna image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
1 cup sour cream (regular or low-fat)
1 cup shredded Monterey Jack cheese (regular or low-fat), divided
1 cup shredded Cheddar (regular or low-fat), divided
1/2 cup mild, medium or hot salsa
1 (4-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper, or to taste
8 (6-inch) corn tortillas, cut into 6 wedges

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.

CHICKEN MEXICAN LASAGNA



Chicken Mexican Lasagna image

Had just a few things in the fridge the other night and came up with this. Surprisingly, it was really good and even my DSs ate every bit on their plates. I used more than 2 cups of cheese however, because in my house, everything goes better with cheese! I topped this with guacomole, more sour cream, more cheese, lettuce, chopped tomatoes and onions. I also served it with refried beans to round it out. Hope you enjoy it as much as we did!

Provided by nonnie4sj

Categories     Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 5

1 (20 ounce) package boneless skinless chicken breasts
1 (1 1/4 ounce) package taco seasoning
16 ounces sour cream
2 cups cheddar cheese
9 6-inch flour tortillas

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.

Nutrition Facts : Calories 425.1, Fat 25.4, SaturatedFat 14.6, Cholesterol 97.1, Sodium 467.9, Carbohydrate 20.2, Fiber 1.1, Sugar 0.9, Protein 28.1

WEEKNIGHT MEXICAN CHICKEN LASAGNA



Weeknight Mexican Chicken Lasagna image

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

cooking spray
4 cups salsa roja, divided
12 corn tortillas, divided
1 ½ cups refried beans
1 ½ cups corn kernels
3 cups chopped grilled boneless, skinless chicken thighs
2 ½ cups shredded Mexican-style cheese blend, divided

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



Mexican Chicken Lasagna image

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

1 cup chopped onion
1 tablespoon canola oil
1 garlic clove, minced
4 cups cubed cooked chicken
3 cans (10 ounces each) enchilada sauce
2 large eggs
1 carton (15 ounces) ricotta cheese
1/2 cup minced fresh cilantro
12 no-cook lasagna noodles
4 cups shredded Mexican cheese blend

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.

GRANDMA'S BEST EVER SOUR CREAM LASAGNA



Grandma's Best Ever Sour Cream Lasagna image

This is my grandma's famous recipe, except that I use sour cream instead of the traditional cheeses (a trick I picked up from my mother-in-law). She always made it for birthday dinners and special occasions. This makes a large amount. I halve it when making it for my boyfriend and myself. It's very cheesy - sometimes I add a little extra tomato sauce. Enjoy!

Provided by e.oliver365

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 8

Number Of Ingredients 17

1 (8 ounce) package lasagna noodles
½ pound ground pork sausage
½ pound ground beef
1 clove garlic, minced
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
1 pinch white sugar
1 (16 ounce) container sour cream
3 eggs, lightly beaten
¾ cup grated Parmesan cheese
½ cup chopped pitted green olives
2 teaspoons salt
¼ teaspoon ground black pepper
2 (12 ounce) packages shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
  • Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
  • Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
  • To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna.
  • Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

Nutrition Facts : Calories 670.1 calories, Carbohydrate 31.2 g, Cholesterol 189.3 mg, Fat 42 g, Fiber 2.4 g, Protein 41.3 g, SaturatedFat 22 g, Sodium 2105.5 mg, Sugar 5.9 g

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From nowcookthis.com


MEXICAN CHICKEN SOUR CREAM LASAGNA RECIPE - OLD EL PASO
Another delicious recipe from Old El Paso. May 3, 2021 - Give lasagna a Southwestern spin by stirring in ground cumin, green chiles and crushed tortilla chips. Another delicious recipe from Old El Paso. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
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