Salsa Verde Mexican Chicken Lasagna Recipes

SALSA VERDE MEXICAN CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Spray 9x9" baking dish with cooking spray.
• In a large bowl, combine shredded chicken, salsa verde, Greek yogurt, cream cheese, cumin, and salt, and mix until well combined.
• Place 3 corn tortillas on bottom of baking dish. I like to place two, slightly overlapping, and cut the third one into quarters, and place the square edge at each corner of the baking dish. This way, the corners of the lasagna have tortillas in them.
• Spread ? of the chicken mixture on top of the tortilla, and top with 1/2 cup of shredded cheese.
• Continue with tortillas, chicken mixture, and cheese, until there are 3 layers. Place remaining cheese on top of casserole.
• Cook for 45-50 minutes, until bubbling and cheese is golden.
• Serve topped with jalapenos, cilantro, and additional dollop of Greek yogurt.
• Enjoy!

SALSA VERDE CHICKEN CASSEROLE

Steps:

• In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.

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.

SLOW COOKER SALSA VERDE CHICKEN

Steps:

• Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
• Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

VERDE CHICKEN MEXICAN LASAGNA

Steps:

• Preheat oven to 350. Mix chicken, sour cream, black beans, salsa, corn, cilantro, and spices in a large bowl. Taste and adjust to seasonings to your preference.
• Cut tortillas in half with kitchen shears. In a 9x13 inch dish, scoop 1/3 of the chicken mixture into the bottom of the pan. Spread evenly.
• Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese.
• Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be 3 layers total.
• Bake in oven for 20 to 25 minutes or until cheese is bubbly and casserole is warmed through.
• Serve with sour cream and additional chopped cilantro.