Mexican Chicken Lasagna
Total TimePrep: 25 min. Bake: 40 min. + standing
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!!
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
Very tasty , and simple to make.
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.
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.
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.
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.
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.
Did not like - too saucy for our tastes.
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!