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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.
  • Total Time
    Prep: 25 min. Bake: 40 min. + standing
  • Makes
    10-12 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 large eggs
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup minced fresh cilantro
  • 12 no-cook lasagna noodles
  • 4 cups shredded Mexican cheese blend

Directions

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

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Reviews

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Average Rating:
  • Susan
    Apr 28, 2018

    Just ok. I doctored this by adding taco seasoning to chicken and also adding Mexican corn with peppers and black beans. Was not worth the work!!

  • mamarey
    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

  • nwbronc1
    Jan 6, 2015

    Very tasty , and simple to make.

  • wintermom9597
    Apr 3, 2013

    I changed a couple of things:1. I used green chili enchilada sauce in place of the regular2. I used cottage cheese in place of the ricotta3. I used 2 cups Mexican cheese and 2 cups Monterey Jack cheese4. I put the lasagna together in the morning and popped it into the oven when I got home from workWe LOVED it. Very tasty. The only change I would consider would be using 2 cans of sauce instead of 3.

  • crunia
    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.

  • bjsilve0
    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.

  • amytime99
    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.

  • ColleenaG
    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.

  • Feen
    Apr 13, 2011

    Did not like - too saucy for our tastes.

  • slug9000
    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!