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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.
Nutritional Facts 1 piece equals 396 calories, 22 g fat (12 g saturated fat), 124 mg cholesterol, 757 mg sodium, 23 g carbohydrate, 2 g fiber, 30 g protein.
Originally published as Mexican Lasagna in Simple & Delicious September/October 2007, p56
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 11, 2011 by ColleenaG
Everyone really lilked this dish. I did not find it saucy but did bake an extra 10 minutes covered. I used shredded chicken and will use parsley in place of the cilantro next time.
Reviewed on Apr. 13, 2011 by Feen
Did not like - too saucy for our tastes.
Reviewed on Sep. 21, 2010 by slug9000
I thought this was good. The sauce was a little runny, though, but overall, not a bad dish. I am a vegetarian, and therefore made this with tofu instead of chicken, which might be why I had some trouble with the sauce. I bet it would be delicious with chicken!
Reviewed on Aug. 17, 2010 by parksville
A really good, tasty recipe. Made a few small changes - used 4 cups of "shredded" chicken instead of cubed, 4 cups of my own homemade enchilada sauce, not 3, used cottage cheese in place of the ricotta, 5 cups of cheese, not 4 (2-1/2 tex-mex and 2-1/2 jalapeno monterey jack, shredded), added a 4 oz can of chopped green chilies, drained and rinsed and lastly freshly minced parsley for the top. Will definitely make this again and again!
Reviewed on Oct. 21, 2009 by Classicrock
My husband and I loved this! I used shredded chicken, over 2 cups cottage cheese (instead of the ricotta), 1/8 cup dried parsley (instead of the cilantro), and a mozzarella/cheddar cheese blend (instead of the Mexican cheese). Yum! -Lori in WI.
Reviewed on Oct. 20, 2009 by vseward
Thank you all for your wonderful reviews. This is definitely a family favorite and the ease of prep can't be beat. I was fortunate enough to star in my own video series /Food Network and this is one of the dishes I chose to prepare. You can see it here: www.recipezaar.com/video
Reviewed on Oct. 04, 2009 by mom2grlys
I make this recipe often. My whole family loves it!
Reviewed on Oct. 08, 2008 by mtbike40
I thought that this was an excellent dish and was very easy to prepare. I would add that we have a small family, and we cut this one in half and it worked perfectly. It was great having the heartiness of lasagna with the flavor of my favorite Mexican meal.
Reviewed on Oct. 01, 2008 by mgarlit
We like green rather than red, so I made this recipe with Green Enchilada sauce (40 oz Las Palmas). I also skipped the cilantro. It was a great meal and had a very firm solid presention, which does not always happen with Lasagna. Next time I will add at least one layer of green chilies. This recipe is very similar to one I have had at Jhonny Carinos.
Reviewed on Sep. 30, 2008 by sparkyp
I thought this dish was over-powered by the cilantro. Beware! Other than that I thought this was delicious. I WILL make this again, but with white or green onion instead.
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