CHILI CHICKEN LASAGNA RECIPE - (4.5/5)
Provided by scratch cook
Number Of Ingredients 11
Steps:
- preheat oven to 375* combine chicken, green chilies, 1 cup salsa verde, and sour cream season generously with pepper, cumin, and chili powder. spread 1/3 of the chicken mixture in the bottom of a large baking dish layer with lasagna noodles, top with another layer of chicken mixture. then 1/2 of the crema, mozzarella and Mexican cheese, repeat with noodles, crema, mozzarella, Mexican cheese, cover with remaining, crema, and cheese. cover with aluminum foil and bake at 375* for 25 minutes, uncover and bake another 15 minutes let stand 10 minutes before serving.
GREEN CHILE CHICKEN LASAGNA
You don't need to boil oven ready lasagna noodles, which cuts prep time. The mild enchilada sauce pairs well with chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In medium bowl, mix ricotta cheese, egg and 1/2 cup of the Parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chiles.
- In ungreased 13x9-inch (3-quart) baking dish, spread 1 cup of the chicken mixture. Top with 3 uncooked lasagna noodles; press gently into chicken mixture. Spread with 2/3 cup of the ricotta mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers 3 times. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover with foil.
- Bake 45 minutes. Remove foil; bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned. Let stand 10 minutes before serving.
Nutrition Facts : Calories 420, Carbohydrate 28 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 3 g, TransFat 0 g
GREEN CHILE-CHICKEN LASAGNA
No red sauce required for this tasty chicken lasagna! A combination of cream cheese, ricotta and green salsa gives it its creaminess and hue.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 9 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix cream cheese and egg in medium bowl until blended. Stir in ricotta and 1/4 cup cilantro; set aside. Combine chicken and 1-1/2 cups salsa.
- Spread 3/4 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half each of the ricotta mixture and chicken mixture, and 1/2 cup shredded cheese; repeat layers. Top with remaining noodles, sauce and shredded cheese; cover.
- Bake 35 min. or until heated through, uncovering for the last 5 min. Let stand 10 min. Top with remaining cilantro and tomatoes.
Nutrition Facts : Calories 420, Fat 22 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 120 mg, Sodium 1070 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 3 g, Protein 28 g
CHICKEN CHILI LASAGNA
This saucy lasagna is my adaptation of a chicken enchilada recipe. My husband and I enjoy the mild blend of seasonings, cheeses and tender chicken. The dish has become very popular with my co-workers since I shared leftovers one day for lunch. -Cindee Rolston, St. Marys, West Virginia
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro until blended. Stir in chicken; set aside. , In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin. , Spread 1/2 cup of the cheese sauce in a greased 13x9-in. baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 386 calories, Fat 24g fat (13g saturated fat), Cholesterol 88mg cholesterol, Sodium 688mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.
MEATY CHILI LASAGNA
My mother-in-law has been gone for 20 years, but her recipe is still in great demand at family gatherings and potluck suppers. Serve this lasagna with salad, bread and a light dessert...and you'll satisfy the heartiest appetite.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, peppers and chili powder. Add garlic; cook 1 minute longer. Drain. Add the soup, corn, tomato sauce, tomato paste and olives; simmer until heated through., Drain noodles. Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Layer with four noodles, half of the remaining sauce and a third of the cheese. Repeat layers once. Top with remaining noodles and cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 405 calories, Fat 21g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 597mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.
CHICKEN CHILI LASAGNA
Make and share this Chicken Chili Lasagna recipe from Food.com.
Provided by Courtly
Categories Chicken
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican cheese blend, garlic, 1/4 t. cumin and cilantro. Stir in chicken; set aside.
- In a saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.
- Spread 1/2 cup of the cheese sauce in a greased 13 x 9 x 2 inch baking dish. Top with 6 tortilla halves, a third of the chicken mixture and a 1/4 of the cheese sauce. Repeat chicken, tortilla and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.
- Cover and bake at 350 for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 420.1, Fat 27.2, SaturatedFat 15.3, Cholesterol 91.9, Sodium 718.2, Carbohydrate 22.6, Fiber 1.6, Sugar 2.9, Protein 21.4
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