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-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
MEXICAN LASAGNA
My whole family loves this beefy lasagna flavored with taco seasoning. Even my picky five-year-old will eat it. Serve with shredded lettuce, fresh sliced tomatoes, olives and sour cream.
Provided by Alyce Voorhees
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
- Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 447.3 calories, Carbohydrate 33.2 g, Cholesterol 78.8 mg, Fat 24 g, Fiber 4.8 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 898.8 mg, Sugar 5 g
JILL'S MEXICAN CHICKEN LASAGNA
Family favourite. One of the most delicious and easy meals you can ever put together.
Provided by Ruth-Ann
Categories Entrees
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Spread half of the salsa in the bottom of a 9 x 13 baking dish. Layer half the tortillas evenly over the sauce, overlapping as necessary.
- Place half of the chicken, the green onions and corn over the tortillas, followed by half of the beans.
- Place half of the grated cheese evenly over top.
- Repeat by placing remaining tortillas, chicken, black beans, salsa and ending with the cheese.
- Bake 30-40 minutes, until bubbly around the edges and light golden,
- Let rest for 10 minutes. Cut into 6 or 8 pieces and serve with lettuce, tomatoes and sour cream on the side.
Nutrition Facts :
MEXICAN CHICKEN SOUR CREAM LASAGNA
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
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
MEXICAN CHICKEN LASAGNA
Using pre-made low carb tortillas, this layered Mexican lasagna comes together quickly. It's flavored with Mexican spices and plenty of cheese.
Provided by Lisa MarcAurele
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Combine chicken, sour cream, salsa, chili powder, cumin and dried onion.
- Lightly grease bottom of 9×13 baking pan with olive oil.
- Place half of chicken mixture in prepared pan, layer two tortillas on top, sprinkle with half the cheese. Repeat layers.
- Bake at 425 degrees F for 12 to 15 minutes until cheese is brown.
Nutrition Facts : ServingSize 1 square, Calories 285 kcal, Carbohydrate 8 g, Protein 27 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 62 mg, Sodium 702 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 4 g
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 AND DORITOS® CASSEROLE
This casserole tastes like sour cream chicken enchiladas, but uses Doritos® instead of tortillas!
Provided by md2wrshp
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken breasts into a large pot and cover with water; bring to a boil. Reduce heat to medium-low. Simmer until tender, about 20 minutes; drain. Shred chicken.
- Combine sour cream, cream of chicken soup, and green chiles in a bowl. Spread a small amount of the mixture over the bottom of a 9x13-inch baking pan. Sprinkle 1/2 the shredded chicken on top. Sprinkle 1/2 the chips over chicken layer and top with 1/2 the Cheddar cheese. Repeat layering once more with remaining sour cream mixture, chicken, chips, and Cheddar cheese. Cover with aluminum foil.
- Bake in the preheated oven until top is golden brown and bubbling, about 30 minutes.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 20 g, Cholesterol 58.4 mg, Fat 24.9 g, Fiber 1.1 g, Protein 14.1 g, SaturatedFat 12.2 g, Sodium 772.1 mg, Sugar 1.9 g
CHICKEN MEXICAN LASAGNA
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
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
CHEESY MEXICAN CHICKEN LASAGNA
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
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 CHICKEN LASAGNA
This a great low fat recipe. Only 6 WW points per serving.
Provided by Cheryl Neubecker
Categories Pasta
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350. Coat lasagna pan with cooking spray. Cut chicken into 1 inch pieces.
- 2. In large bowl mix, chicken, beans, sour cream, 1 cup of cheese, chilies, cumin, salsa and pepper: mix well and set aside.
- 3. Arrange half of the tortillas in bottom of prepared lasagna pan, overlapping pieces to cover bottom of pan. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
- 4. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing.
More about "mexican chicken sour cream lasagna food"
MEXICAN CHICKEN-SOUR CREAM LASAGNA - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
Cuisine MexicanCategory LunchServings 8Total Time 1 hr 45 mins
- Heat oven to 350ºF. 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 red 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.
EASY MEXICAN LASAGNA - READY SET EAT
From readyseteat.com
Cuisine Italian, MexicanCategory Pasta, Main Dish, PastaServings 6Total Time 1 hr 25 mins
- Heat large skillet over medium-high heat. Add beef and onion; cook 5 to 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Stir in undrained tomatoes, tomato sauce and taco seasoning. Simmer 5 minutes, stirring occasionally.
- Spread 1-1/4 cups meat sauce over bottom of dish. Place 2 noodles over meat sauce, top with half of the refried beans, 3/4 cup cheese and 1-1/4 cups meat sauce. Repeat layers. Top with remaining noodles followed by meat sauce and cheese.
- Spray underside of aluminum foil with cooking spray. Cover dish tightly with foil; place on baking pan. Bake 30 minutes. Remove foil; bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 10 minutes before serving. Top with green onions and serve with sour cream, if desired.
MEXICAN CHICKEN LASAGNA - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
Reviews 4Category Chicken, Dinner, Main DishCuisine AmericanTotal Time 45 mins
- Preheat oven to 350 degrees F. Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference.
- Cut tortillas into 4 strips with kitchen shears. In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of 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 30 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.
MEXICAN CHICKEN SOUR CREAM LASAGNA RECIPE - OLD EL PASO
From oldelpaso.ca
Servings 8Total Time 1 hr 45 mins
- Heat oven to 350ºF. 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 red 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.
MEXICAN CHICKEN-SOUR CREAM LASAGNA RECIPE - CDKITCHEN
From cdkitchen.com
Servings 8Total Time 2 hrs
10 BEST MEXICAN CHICKEN LASAGNA WITH TORTILLAS RECIPES ...
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MEXICAN CHICKEN LASAGNA - PACK MOMMA - A WICKED WHISK
From awickedwhisk.com
3/5 (2)Estimated Reading Time 5 minsServings 12Calories 438 per serving
- Stir in taco seasoning packet (or homemade seasoning) with 2/3 cup of water or broth and bring to a low boil
MEXICAN LASAGNA - WEELICIOUS
From weelicious.com
Servings 6-8Calories 330 per serving
- 2. Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.3. Bake for 5 minutes, remove and set aside.4. In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.5. Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7Ã11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.6. Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.7. Bake uncovered for 35 minutes.8. Serve.
MEXICAN LASAGNA - FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (6)Total Time 45 minsCategory Main DishCalories 454 per serving
- In a large skillet over medium-high heat add the ground beef and taco seasoning and cook, stirring often, until the beef is completely cooked through.
MEXICAN WHITE CHICKEN TORTILLA LASAGNA - CAST IRON RECIPES
From castironrecipes.com
5/5 (5)Total Time 1 hrCategory Dinner, Main, Main CourseCalories 118 per serving
- Pre-heat the oven to 375F. To a 5 quart dutch oven add the chicken, spices, and salsa verde. Stir and cover. *Note that you can cut the chicken into smaller pieces for a quicker cooking time, I just didn't.
- Bake for 20 minutes covered. Chicken should be an internal temperature of 165F and be easily shred with two forks.
- Shred the chicken and add it back to the dutch oven with the salsa and juices. Stir and set aside while assembling the lasagna.
- In a 12-inch skillet start layering in this order: 1 tortilla, 1/3 cup Crème fraîche spread evenly, 1/2 of the chicken mixture, 1/4 cup of Queso Fresco. Repeat once more.
MEXICAN LASAGNA RECIPE - WHAT'S GABY COOKING
From whatsgabycooking.com
Reviews 180Servings 6Cuisine Italian, Mexican, Tex MexCategory Main Course, Dinner
- In a large bowl, whisk the egg. Add the milk, sour cream, salsa, chicken, cream cheese, cilantro, scallions and salt. Stir to combine.
MEXICAN LASAGNA - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
Reviews 2Servings 9Cuisine MexicanCategory Dinner, Main Dish
- Brown ground beef in a large nonstick skillet over medium-high heat, breaking it apart as it cooks. Add the onion when the beef is about half cooked.
EASY MEXICAN LASAGNA RECIPE (+VIDEO) - LIL' LUNA
From lilluna.com
5/5 (12)Calories 339 per servingCategory Main Course
- Mix chicken, sour cream, black beans, enchilada sauce, corn, half of cilantro and spices into a large bowl.
- In a 9x13 pan, scoop ⅓ of chicken mixture into the bottom of the pan. Spread evenly. Place one layer of cut tortillas over the chicken mixture. Top with ⅓ of shredded cheese. Repeat with chicken mixture, tortillas and cheese. In the end, there will be 3 layers of the chicken, tortilla, and cheese sequence.
MEXICAN LASAGNA - TOGETHER AS FAMILY - RECIPES FROM MY ...
From togetherasfamily.com
4/5 (3)Category DinnerCuisine MexicanCalories 411 per serving
- Heat oven to 350°. Spray a 9x13 baking dish with cooking spray and spread 1/4 cup of the salsa verde on the bottom.
- In a large mixing bowl combine chicken, sour cream, black beans, 1 cup salsa verde, frozen corn, cilantro, and spices. Stir together and mix well.
- 1st layer : Lay 4 tortilla pieces on top of the salsa verde in the baking dish. Spread 1/3 of the chicken mixture over the tortillas. Sprinkle 1/3 of the shredded cheese over the chicken.
LAYERED MEXICAN CHICKEN | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine MexicanCategory Dinner,LunchServings 12Total Time 50 mins
- Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
- Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
- Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
MEXICAN LASAGNA - COOKING CLASSY
From cookingclassy.com
Cuisine Tex-MexTotal Time 1 hr 20 minsCategory Main CourseCalories 356 per serving
- Preheat oven to 350 degrees. In a large mixing bowl blend together sour cream, 1 cup salsa, green chiles, cilantro, chili powder, paprika, cumin, onion powder, and season with salt and pepper to taste. Fold in shredded chicken.
- Spray an 11 by 7-inch baking dish with cooking spray and spread 1/3 cup salsa evenly in bottom of dish.
- Layer 15 tortilla quarters evenly over salsa, slightly overlapping each other (the flat cut sides of tortillas should be facing the rim of dish and rounded sides facing inward).
- Spread 1/2 of the chicken mixture evenly over tortilla layer the sprinkle 1/2 cup corn evenly over chicken mixture layer.
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5/5 (1)Total Time 45 minsCategory Casserole, DinnerCalories 339 per serving
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