Recipe: Tasty Mexican-Style Chicken Lasagna

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Mexican-Style Chicken Lasagna. Tear tortillas to fit any empty spaces and cover entire bottom of pan. Top with remaining noodles, sauce and shredded cheese. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary.

Mexican-Style Chicken Lasagna Had just a few things in the fridge the other night and came up with this. Surprisingly, it was really good and even my DSs ate every bit on their plates. Chicken Mexican Lasagna is a delicious meal made with shredded chicken coated in in poblano cream sauce layered between flour tortillas with black beans, corn, salsa, and cheese. You can make Mexican-Style Chicken Lasagna using 11 ingredients and 7 steps. Here is how you make it.

Ingredients of Mexican-Style Chicken Lasagna

  1. You need 5 of Chicken thighs.
  2. It’s 12 oz of *Sour cream.
  3. It’s 8 oz of *Cream cheese.
  4. You need 2 of stalks Celery.
  5. Prepare 200 grams of Cheese.
  6. It’s 1 of *Cumin powder.
  7. Prepare 1 of bit of each *Salt and pepper.
  8. Prepare 1 of Cilantro.
  9. It’s 1 of Salsa.
  10. It’s 6 large of ones Tortillas.
  11. It’s 1 can of *Olives.

It can be prepared in advance and is a perfect casserole to give to a friend. Mexican Chicken Lasagna is an easy chicken dinner recipe made by layering tortilla strips with sour cream, black beans, salsa, corn, seasonings and cheese of course! Easy chicken lasagna recipe with fabulous Mexican flavors our family loves. This Mexican lasagna is a flavorful and filling dinner that the whole family can enjoy.

Mexican-Style Chicken Lasagna instructions

  1. Boil the chicken in water, then cut into small pieces..
  2. Finely chop the cilantro. Chop up the celery and olives (to your desired size)..
  3. Put all the * ingredients, half of the cheese, and the ingredients from Step 1 and Step 2 into a bowl and mix well..
  4. Preheat the oven to 150℃. While you wait, spray a 13 x 19 inch container with oil (check that the container can fit in your oven)..
  5. First, put a layer of tortillas in the bottom of the pan. Next, put a layer of Step 3, then another layer of tortillas, then Step 3, repeating until all the ingredients are used. Finally, top with the remaining cheese..
  6. Cover with aluminum foil and bake in the oven for 20~25 minutes. Remove the foil and bake for an additional 5 minutes to brown the top..
  7. Pour over salsa to make it even more delicious..

Add cooked shredded chicken to a medium sized pot and heat over medium high heat. Place two poblano peppers on a baking sheet and rub the outside of the peppers with olive oil. Turn the pepper over halfway through cooking time. Once charred, place peppers inside a paper or plastic storage bag. Heat oil in a wide frying pan over medium heat.

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