SALSA VERDE MEXICAN CHICKEN LASAGNA
Provided by Taylor
Time 1h5m
Number Of Ingredients 11
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!
VERDE CHICKEN MEXICAN LASAGNA
I've never made anything quite like it. Yum! Recipe courtesy of Celeste Pearson of Lakewood, Washington. Serving size is estimated.
Provided by AmyZoe
Categories Chicken
Time 55m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 368.6, Fat 16.9, SaturatedFat 7, Cholesterol 57.9, Sodium 984.8, Carbohydrate 34.6, Fiber 5, Sugar 2.9, Protein 20.4
VERDE MEXICAN CHICKEN "LASAGNA"
A great recipe that I adapted after making the red sauce version, but found that we prefer the green sauce. I like to make this with leftover chicken, or buy a rotisserie chicken and use what I need from that. EASY, quick, and makes GREAT leftovers! You can serve this alone, or with rice and beans or a salad. Also good with a few tortilla chips for crunch!
Provided by Chef Mel in OKC are
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Chop cilantro. Soften cream cheese. Microwave on HIGH 30-45 seconds or until very soft. Mix cilantro into cream cheese, add Cumin.
- Put 2/3 cup of the enchilada sauce over bottom of small casserole pan (8x8 or so).
- Pour remaining enchilada sauce into a large shallow bowl for dipping.
- To assemble lasagna, dip four tortillas into enchilada sauce in bowl and arrange over sauce in casserole dish, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas, dropping by teaspoon evenly arranged.
- Top with half of the chicken, onion, corn, spinach, green chilis and cheese.
- Repeat layers one time. (see below).
- Dip remaining four tortillas into sauce and arrange over top layer. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.
- Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 5 minutes.
- Layers from bottom up:.
- Sauce, Tortillas (dipped), Cream Cheese/Cilantro, Onion, Chicken, Corn, Spinach, Green Chili's, Cheese.
- REPEAT.
- Yield: 4-6 servings.
Nutrition Facts : Calories 461.3, Fat 21.3, SaturatedFat 11.3, Cholesterol 56.4, Sodium 643.4, Carbohydrate 56.4, Fiber 8.5, Sugar 4, Protein 17.2
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.
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