Tex Mex Chicken Lasagna Recipe 475

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TEX-MEX CHICKEN LASAGNA RECIPE - (4.7/5)



Tex-Mex Chicken Lasagna Recipe - (4.7/5) image

Provided by á-25138

Number Of Ingredients 28

Spice Blend:
3 lb. boneless, skinless, chicken thighs
1 small red onion, skin removed, cut in half
1 small white onion, skin removed, cut in half
1 bell pepper
2 stalks celery
1 jalapeno
1/2 lb. poblano peppers
1/2 lb. Anaheim peppers
4 cloves garlic
1/2 c. flour
2 c. heavy cream
2 c. milk
1/2 bunch Italian parsley
1 lb. jack cheese, grated reserve 1/2 c for sauce
1/2 lb. cheddar cheese
1 1/2 c. Parmesan cheese
1/2 c. ricotta cheese
1 box lasagna noodles
Extra virgin olive oil
Non stick cooking spray
aluminum foil
1 tbsp. oregano
1 tbsp. creole seasoning
1 tbsp. chili powder
1 tbsp. garlic powder
1 tbsp. onion powder
Mix Well

Steps:

  • Preheat oven to broil. Put on a large pasta pot of water, bring to boil. Once the water is boiling add about 1 teaspoon of salt to water. To bring water to boil quickly top with a lid but remove lid during the cooking of the pasta. Rinse chicken, pat dry place in a large bowl and set aside. Mix all seasonings in a small bowl. Sprinkle two tablespoons of the seasoning blend on the chicken and mix well. Refrigerate chicken while you prepare the vegetables. Place all vegetables except Italian parsley on an oven proof tray. Coat with 2 tablespoons of olive oil and a pinch of salt. Mix well and roast all vegetables until slightly charred. Remove from oven and cover with a towel and set aside. Turn oven temperature to 375 degrees. Remove chicken from refrigerator. In a shallow bowl add flour and 1 tsp. of seasoning blend, mix well. Take the chicken and lightly coat in the flour mixture. In a large pot or skillet heat 2 tablespoons of olive oil over medium high heat. Add chicken and brown about 3-4 minutes on each side. Repeat until all the chicken has been browned. Do not discard flour mixture. Place chicken on a plate and set aside. Note: Chicken is not cooked all the way it will finish cooking in the oven when baked. Remove skin and seeds of roasted Anaheim, Poblanos and Bell Pepper. Place all roasted vegetables into blender and pulse leaving slightly chunky and set aside. Take chicken and chop. I like my chicken about 1/2 inch but it is solely up to you. If young children will be eating this dish, chop finely. In the pan that the chicken was cooked in add 1 tablespoon of olive oil, add remaining flour and whisk well for about 2 minutes over medium heat. Lower heat to medium-low, add parsley and mix well. Pour in chicken broth, milk and cream, whisk well. Add 1 tablespoon of seasoning blend and mix well. Add Cheddar cheese and 1/2 c. of Parmesan cheese and 1/2 cup of jack cheese by the handful, blending well after each addition. Whisk in 1/2 c. of ricotta cheese. Add the roasted vegetables and mix well. Add remaining seasonings. Remove about 1 1/2 cups of cream vegetable mixture and set aside. This will be used to top lasagna. Add chicken and juices back to the pot and mix well. Cook on low heat for about 5-6 minutes. Add pasta to pot, stir, cook 6 1/2 minutes. Pasta will finish cooking in oven. Drain pasta, rinse in hot water, drain again. Coat with 1 tablespoon of olive oil to prevent sticking. In a 9 X 13 oven proof casserole dish, spray with nonstick cooking spray and set aside. To Assemble: Ladle about 1 cup of the sauce mixture on the bottom of the casserole dish, top with a layer of lasagna noodles, slightly overlap noodles. Top with a third of the sauce mixture, top with jack cheese, repeat with the next layer, ending with a final layer of lasagna noodles on top. Spread remaining sauce on top of lasagna sprinkle Parmesan cheese on top and remaining jack cheese. Spray a large piece of aluminum foil with non stick cooking spray to prevent cheese from sticking. Cover casserole dish and bake at 375 degrees for 30 minutes. Remove foil and bake for about 15 to 20 more minutes are until browned. Allow to cook slightly before cutting. I cool my lasagna about 20 minutes so it will cut better. Serve warm.

CHICKEN TACO LASAGNA



Chicken Taco Lasagna image

A chicken taco twist on the classic lasagna.

Provided by Bailey

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h35m

Yield 8

Number Of Ingredients 8

4 boneless skinless chicken breasts, cut into 1/4-inch strips
½ cup lime juice
2 (1 ounce) packets taco seasoning mix (such as Old El Paso®)
1 ½ cups shredded mozzarella cheese, divided
1 cup sour cream
1 cup salsa
salt and ground black pepper to taste
1 (8 ounce) package no-boil lasagna noodles, or to taste

Steps:

  • Combine chicken, lime juice, and taco seasoning in a large bowl. Stir to make sure chicken is evenly covered.
  • Cook chicken mixture over medium heat until firm, about 15 minutes.
  • Mix 1/2 cup mozzarella cheese, sour cream, and salsa in a bowl. Season with salt and pepper.
  • Put a few spoonfuls of the sour cream mixture in the bottom of a 9x9-inch baking dish. Layer noodles and chicken on top. Cover with remaining 1 cup mozzarella cheese.
  • Bake in the preheated oven until noodles are tender and cheese is melted, about 1 hour.

Nutrition Facts : Calories 271.3 calories, Carbohydrate 21.6 g, Cholesterol 56.7 mg, Fat 11.4 g, Fiber 1.1 g, Protein 19.9 g, SaturatedFat 6.5 g, Sodium 904.5 mg, Sugar 3 g

TEX-MEX LASAGNA



Tex-Mex Lasagna image

"This easy dish is one of our family's favorites," says Cindy Osborn. The Little Rock, Arkansas reader likes to double the recipe, making one zippy lasagna for dinner and another to freeze. "Sometimes we eat the second one in the same week," she adds.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 pounds ground beef
1 can (15 ounces) tomato sauce
1 can (10 ounces) diced tomatoes and green chiles
1 envelope taco seasoning
1/4 teaspoon seasoned salt
6 corn tortillas (6 inches)
2 cups 4% cottage cheese
4 cups shredded Colby-Monterey Jack cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, tomatoes, taco seasoning and seasoned salt. Simmer, uncovered, for 10 minutes., Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Top with 2 tortillas and a third of the sauce, cottage cheese and shredded cheese. Repeat layers twice. Cover; bake at 350° for 30-40 minutes or until heated through. Let stand for 5 minutes before cutting.

Nutrition Facts :

TEX-MEX LASAGNA



Tex-Mex Lasagna image

Make and share this Tex-Mex Lasagna recipe from Food.com.

Provided by weekend cooker

Categories     < 4 Hours

Time 1h5m

Yield 1 lasagna dish, 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean ground beef
1 onion, chopped
1 teaspoon minced garlic
1 (15 ounce) can enchilada sauce
1 (15 ounce) can stewed tomatoes
1 teaspoon cumin
1/4 teaspoon salt
1 egg
1 (12 ounce) carton small curd cottage cheese
1 (12 ounce) bag shredded cheddar cheese
8 (8 inch) corn tortillas, torn into 3 inch pieces
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef, onion, and garlic until meat is no longer pink.
  • Stir in enchilada sauce, tomatoes, cumin, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • In a small bowl, combine the egg and cottage cheese.
  • Spread 1/3 of the meat sauce in a greased 9x13 inch baking dish.
  • Top with half of the 4-cheese blend, tortillas and cottage cheese mixture. Repeat layers.
  • Top with remaining meat sauce and sprinkle remaining 1 cup cheddar cheese.
  • Cover and bake at 325 degrees for 25 minutes.
  • Uncover and bake an additional 10 minutes.

Nutrition Facts : Calories 720.6, Fat 42.2, SaturatedFat 22.6, Cholesterol 196.8, Sodium 1540.8, Carbohydrate 31.8, Fiber 4.3, Sugar 5.9, Protein 53.2

TEX-MEX LASAGNA



Tex-Mex Lasagna image

Corn tortillas and salsa replace the noodles and Italian sauce in this cheesy southwest version of lasagna. It takes just minutes to assemble!

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield Makes 8 servings.

Number Of Ingredients 5

1 lb. ground beef
2 jars (16 oz. each) TACO BELL® Thick & Chunky Salsa
1 can (15 oz.) whole kernel corn, drained
12 corn tortillas (6 inch)
1 pkg. (8 oz.) VELVEETA Shredded Pasteurized Prepared Cheese Product

Steps:

  • Preheat oven to 375°F. Brown meat in large skillet; drain. Stir in salsa and corn.
  • Spoon 1 cup of the meat mixture into 12x8-inch baking dish. Top with half each of the tortillas, remaining meat mixture and VELVEETA; repeat layers. Cover with foil.
  • Bake 20 minutes. Uncover. Bake an additional 5 minutes or until VELVEETA is melted and mixture is heated through. Garnish with BREAKSTONE'S or KNUDSEN Sour Cream just before serving, if desired.

Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1310 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g

CONTEST-WINNING TEX-MEX LASAGNA



Contest-Winning Tex-Mex Lasagna image

This yummy dish combines my love of lasagna with my love of Mexican food. I made the recipe healthier by using lean ground beef and reduced-fat cheese. And I increased the fiber by adding beans. -Athena Russell of Florence, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
1 can (16 ounces) refried black beans
1 can (15 ounces) black beans, rinsed and drained
1/2 cup frozen corn, thawed
1 jalapeno pepper, seeded and chopped
1 envelope taco seasoning
1 can (15 ounces) tomato sauce, divided
2-1/2 cups salsa
12 no-cook lasagna noodles
1-1/2 cups shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
1-1/2 cups shredded reduced-fat cheddar cheese
1 cup fat-free sour cream
1 medium ripe avocado, peeled and cubed
4 green onions, thinly sliced

Steps:

  • In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce. , Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13x9-in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses. , Cover and bake at 350° for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions.

Nutrition Facts : Calories 381 calories, Fat 13g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 1170mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 5g fiber), Protein 25g protein.

TEX-MEX CHICKEN LASAGNA WITH TOMATILLO SAUCE



Tex-Mex Chicken Lasagna with Tomatillo Sauce image

I made this for our Cinco de Mayo dinner this year. I have another Mexican Lasagna recipe and decided that I would make this one a lasagna instead of using tortillas. I switched the recipe up some by adding poblanos (my favorite pepper) and roasting the vegetables. The original recipe didn't do that. I actually added 3...

Provided by Jolayne Cooper

Categories     Pasta

Time 1h45m

Number Of Ingredients 12

1 large rotisserie chicken
2 1/2 lb fresh tomatillos, husked and quartered
2 onions, quartered
2 fresh jalapeno peppers
1-2 fresh poblano peppers
1 tsp minced garlic
1/2-1 tsp salt
8 oz cream cheese
4 c shredded mexican-style four-cheese blend (16 oz.)
1 1/2 tsp chili powder
1 box no-boil lasagna noodles
sour cream, tomatoes, extra cheese, guacamole for garnishes

Steps:

  • 1. Preheat oven to 400 degrees. Prepare tomatillos and onion, and place on a large sheet pan. Add the whole jalapenos and poblano(s). (If you like extra spice, add another jalapeno.) Roast these vegetables for about 15 minutes, until tender.
  • 2. Remove the vegetables from the oven and place in a food processor or blender and puree, add salt to taste. If using the blender, you will need to do in batches. Be careful when blending hot foods or liquids, don't fill too full.
  • 3. In a medium bowl combine shredded cheese, cream cheese, and chili powder. I used a mixer. (The picture here is the vegies pureed.)
  • 4. Coat a 3-quart rectangular baking dish with cooking spray. Spoon one-fourth of the tomatillo mixture into the prepared baking dish. Lay down lasagna noodles to cover. Top with 1/3 of the chicken and 1/3 of the cheese mixture and then 1/4 of the tomatillo sauce. Repeat 2 more times, ending with the tomatillo sauce. Cover with foil.
  • 5. Bake about 30 minutes or until heated through and bubbly around the edges.
  • 6. NOTE: I made this a day ahead and kept in the refrigerator. Then took it out an hour before and brought to room temperature. It takes closer to an hour to bake when doing this since none of the ingredients are hot at the time it goes in the oven.

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