CORN, CHICKEN AND TORTILLA LASAGNA
Layered corn, chicken and tortillas make a Hispanic version of lasagna.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Cook frozen corn as directed on bag, using minimum cook time. In large bowl, mix corn, chicken, salsa, sour cream and chiles.
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange 6 tortillas on bottom and up sides of dish, overlapping slightly. Top with half of the chicken mixture. Continue layering, ending with chicken mixture. Top with cheese.
- Bake 30 to 40 minutes or until cheese is melted and mixture is hot. Let stand 5 minutes before cutting into squares.
Nutrition Facts : Calories 500, Carbohydrate 49 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 10 g, TransFat 0 g
MEXICAN CHICKEN "LASAGNA"
A fun twist on lasagna starts with enchilada sauce and corn tortillas to create a quick microwave casserole.
Yield 8 servings
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 1 1/2 cups (375 mL) of the Monterey Jack cheese; mix well. Chop onion using Food Chopper; set aside. Spread 2/3 cup (150 mL) of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt./4-L) Mixing Bowl; set aside.To assemble lasagna, using Sauté Tongs, dip four of the 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 (250 mL) of the chicken and one-third of the onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup (125 mL) 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.
Nutrition Facts :
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
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.
CORN TORTILLA CHICKEN LASAGNA
This Southwest-style lasagna will satisfy a hungry crowd. It can be "stretched" with extra beans, and it's super-easy to put together. People love it! -Susan Seymar, Valatie, New York
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 casseroles (12 servings each).
Number Of Ingredients 9
Steps:
- In each of two greased 13x9-in. baking dishes, arrange six tortillas. Layer each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup olives, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers twice. , Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 341 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 600mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.
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
CHEESY CHICKEN-TORTILLA LASAGNA
Southwest ranch veggie dip adds creaminess and spice to a mouth-watering Mexican casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 2 tablespoons of the enchilada sauce in bottom of baking dish.
- In medium bowl, mix tomatoes, chicken, onions and beans. In another medium bowl, mix remaining enchilada sauce and the veggie dip until well blended.
- Arrange 8 tortilla pieces over sauce in dish, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup cheese.
- Cover with foil. Bake 40 to 45 minutes or until hot. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with olives and cilantro.
Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 75 mg, Fat 3, Fiber 7 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 3 g, TransFat 0 g
CHICKEN MEXICAN LASAGNA
Chicken Mexican Lasagna is a delicious meal made with shredded chicken coated in in poblano cream sauce layered between flour tortillas with black beans, corn, salsa, and cheese. It can be prepared in advance and is a perfect casserole to give to a friend.
Categories chicken
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat your oven to 350 degrees. Before we get to the recipe, you can layer your ingredients in any order you like. You can change ingredients and add extra ingredients. Make it your own. Start by combining the chicken, cream cheese, and about 1.5-2 cups of poblano cream sauce. Stir until well mixed. You want the chicken to be well coated without it being too saucy. To start assembling the Mexican Lasagna, you want to place a single layer of tortillas in the bottom of a casserole dish. I used a ceramic dish and did not need to grease it. You want to create the best layer of tortillas that you can and you will likely need to slice tortillas in half or cut the edges off. Next, spread all of the refried beans on top of the tortillas in an even layer. Sprinkle with about 1/2 cup cheese. Then add another layer of tortillas. Pour the salsa over the tortillas and sprinkle half of the raw corn over. Top with another layer of tortillas. Spread half of the chicken mixture over the tortillas to make the next layer. Drizzle some extra poblano cream sauce over the top. Add another layer of tortillas. Drain and rinse the black beans and spread half of them over the tortillas. Sprinkle with about 1/2 cup of cheese and drizzle about 1/2 cup of poblano cream sauce over the top. Add another layer of tortillas. Add the remaining chicken mixture and top with a last layer of tortillas. For the last layer, spread about 1/2 cup of the poblano cream sauce over the top of the tortillas, then sprinkle the remaining corn, black beans, and cheese over the top. Bake for 30-40 minutes, until hot and the cheese has browned. If you are assembling in advance and refrigerating you may need to increase the bake time. If you like, you can garnish with sliced grape tomatoes and green onion.
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 TORTILLA LASAGNA
I came up with this by using different recipes for similar recipes. It is a nice dinner. Fast, easy, cheap and healthy! I ran this through recipe builder on Weight Watchers this is 3 points per serving.
Provided by PaigeParkerMomma
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix ground beef (cook first if not previously cooked), fat free refried beans, tomato sauce, 1 cup water, 1 teaspoons cumin, 1 teaspoons garlic powder, 1 Tbl. chili powder, 1 teaspoons onion powder, & 1/4 teaspoons ground red pepper.
- Simmer until beans have "melted" stir in the pepper jack cheese.
- Cut corn tortillas into quarters.
- Spray bottom of 9X13 baking dish with PAM.
- Layer 1/3 of tortillas on bottom.
- Spoon 1/3 of meat, bean, & tomato sauce mixture. Repeat.
- Sprinkle reduced fat cheddar on top of last layer.
- Bake covered at 400* for 30 minutes.
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 LASAGNA
Rachael Ray's Mexican Lasagna recipe, from 30 Minute Meals on Food Network, is a south-of-the-border take on an Italian classic.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
- Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
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