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Mexican Chicken Lasagna Recipe
Mexican Chicken Lasagna Recipe photo by Taste of Home
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Mexican Chicken Lasagna Recipe

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4.5 20 26
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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.
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
MAKES: 12 servings

Ingredients

  • 1 cup chopped onion
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 4 cups cubed cooked chicken
  • 3 cans (10 ounces each) enchilada sauce
  • 2 eggs
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup minced fresh cilantro
  • 12 no-cook lasagna noodles
  • 4 cups (16 ounces) shredded Mexican cheese blend

Nutritional Facts

396 calories: 1 piece, 22g fat (12g saturated fat), 124mg cholesterol, 757mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 30g protein .

Directions

  1. 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.
  2. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
  3. Spread 3/4 cup chicken mixture into a greased 13-in. x 9-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.
  4. Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 10-12 servings.
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.


Reviews for Mexican Chicken Lasagna

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
mamarey
Reviewed Feb. 27, 2015

"I made this using my own enchilada sauce and I also used a rotisserie chicken. I thought the flavor was good but next time will add green chilies and a little chipotle.I would like it a little more spicy"

MY REVIEW
nwbronc1
Reviewed Jan. 6, 2015

"Very tasty , and simple to make."

MY REVIEW
wintermom9597@yahoo.com
Reviewed Apr. 3, 2013

"I changed a couple of things:

1. I used green chili enchilada sauce in place of the regular
2. I used cottage cheese in place of the ricotta
3. I used 2 cups Mexican cheese and 2 cups Monterey Jack cheese
4. I put the lasagna together in the morning and popped it into the oven when I got home from work
We LOVED it. Very tasty. The only change I would consider would be using 2 cans of sauce instead of 3."

MY REVIEW
crunia
Reviewed Oct. 12, 2012

"This is really good! I did, however, add more chicken and left out the eggs, ricotta cheese, and cilantro. I also used mozzerella cheese instead of the mexican cheese blend."

MY REVIEW
bjsilve0
Reviewed Jan. 17, 2012

"Poor blend of flavors. The only flavors that we experienced were the cilantro and enchilada sauce. We couldn?t taste the cheeses, chicken or even the onion."

MY REVIEW
amytime99
Reviewed Jun. 7, 2011

"This was so good! Don't skip the fresh cilantro... it really boosts the flavor! We used southwest seasoned, cooked chicken and topped our servings with a big dollop of sour cream."

MY REVIEW
ColleenaG
Reviewed May. 11, 2011

"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."

MY REVIEW
Feen
Reviewed Apr. 13, 2011

"Did not like - too saucy for our tastes."

MY REVIEW
slug9000
Reviewed Sep. 21, 2010

"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!"

MY REVIEW
parksville
Reviewed Aug. 17, 2010

"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!"

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