El Pollo Mexican Lasagna Recipes

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EL POLLO MEXICAN LASAGNA

A unique combination of Tex-Mex flavors that is mouth-watering. This recipe has spread like wild-fire among my friends and extended family members. The addition of fresh cilantro is wonderful, but I usually don't have any on hand and the dish is fine without.

Provided by Ellee

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7



El Pollo Mexican Lasagna image

Steps:

  • Heat oven to 350° and grease 9 x 12 baking dish.
  • (Optional) Combine salsa and cilantro in medium bowl.
  • Tear tortillas into pieces (approx 2 inches square).
  • Spread 1/2 cup of salsa mixture in bottom of dish and cover with 1/2 of the tortilla pieces.
  • Dot 1/2 of the refried beans over the tortillas.
  • Layer 1/2 of the chicken and 1/2 of the cheese.
  • Top with remaining salsa mix and repeat layering of tortillas, beans, chicken & cheese.
  • Bake uncovered 30 minutes or until cheese is melted.
  • Serve with sour cream.
  • Note: To prepare cooked, shredded chicken, I bake boneless chicken breasts for 35 minutes at 350 degrees. Cool and pull apart with fork or fingers.

Nutrition Facts : Calories 356.6, Fat 15.2, SaturatedFat 7.5, Cholesterol 60.2, Sodium 1142.7, Carbohydrate 32.4, Fiber 5.4, Sugar 3.8, Protein 23

2 -3 cups shredded cooked chicken
24 ounces salsa
5 (8 inch) flour tortillas
15 ounces refried beans (fat free is good)
2 cups shredded cheddar cheese
1/4 cup chopped fresh cilantro (optional)
sour cream

MEXICAN LASAGNA

I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files! He loves this easy Mexican lasagna. -Rose Ann Buhle, Minooka, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13



Mexican Lasagna image

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa., In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. , Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through. , Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.

Nutrition Facts : Calories 521 calories, Fat 28g fat (16g saturated fat), Cholesterol 110mg cholesterol, Sodium 909mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

2 pounds ground beef
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
2 tablespoons hot salsa
12 ounces uncooked lasagna noodles
4 cups shredded Colby-Monterey Jack cheese, divided
1 jar (16 ounces) mild salsa
2 cups water
2 cups sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
3 green onions, chopped
1 medium tomato, chopped, optional

MEXICAN LASAGNA

My whole family loves this beefy lasagna flavored with taco seasoning. Even my picky five-year-old will eat it. Serve with shredded lettuce, fresh sliced tomatoes, olives and sour cream.

Provided by Alyce Voorhees

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 5

Number Of Ingredients 6



Mexican Lasagna image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
  • Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 447.3 calories, Carbohydrate 33.2 g, Cholesterol 78.8 mg, Fat 24 g, Fiber 4.8 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 898.8 mg, Sugar 5 g

1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
½ cup shredded Colby cheese

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