TACO FIESTA CHICKEN LASAGNA
Mexico meets Italy, with south-of-the-border favorites like refried beans, taco sauce, and cilantro appearing in a cross-cultural chicken lasagna.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h30m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 15x12-inch sheet of foil and 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well.
- Spread about 1 cup chicken mixture in bottom of sprayed baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, half of the onions and half of the olives.
- Layer 4 more noodles, remaining bean mixture, 1 1/2 cups chicken mixture and 1 cup cheese. Top with remaining 4 noodles, chicken mixture, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additional 18 to 22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with dollop of sour cream, chopped tomato and shredded lettuce.
Nutrition Facts : Calories 470, Carbohydrate 39 g, Cholesterol 100 mg, Fat 1, Fiber 5 g, Protein 34 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 5 g
FIESTA LASAGNA
Loaded with Mexican-style ingredients, this filling lasagna is sure to please the whole gang, whether you make it for your family or take it to a potluck. Every bite is delicious! -Karen Ann Bland, Gove City, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, salsa, chilies and seasonings. , In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture. , Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with three noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full). , Cover and bake at 350° for 1 hour. Uncover; spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 373 calories, Fat 16g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 838mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 5g fiber), Protein 22g protein.
FIESTA CHICKEN LASAGNA
Make and share this Fiesta Chicken Lasagna recipe from Food.com.
Provided by BigHeart
Categories Chicken
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Saute onions, peppers, garlic and corn in olive oil.
- In a mixing bowl blend cream cheese with sauteed mixture, 1 package Mexican blend cheese, 1/4 teaspoon cumin and cilantro.
- Blend in chicken/turkey and set aside.
- (If mixture is too dry, you can thin it with a small amount of broth or milk for easier spreading).
- In a saucepan, add broth to soup and heat until bubbling.
- Remove from heat and stir in Monterey Jack cheese, sour cream, green chilies, thyme, salt, pepper and remaining cumin.
- In a greased 13x9 baking pan, spread 1/2 cup of the cheese/soup sauce.
- Layer with several corn tortillas, torn to fit the pan.
- Spread approximately 1/3 of chicken mixture and 1/4 of the cheese sauce.
- Repeat layering of tortillas, chicken, then cheese mixture.
- Top with remaining package of Mexican blend cheese.
- Loosely cover pan with foil and bake in preheated oven at 350 degrees for 35 minutes.
- Remove foil and bake an additional 5 minutes or until edges are lightly browned.
- Let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 578, Fat 37.7, SaturatedFat 20.7, Cholesterol 125.3, Sodium 1020.7, Carbohydrate 31.6, Fiber 3.7, Sugar 4.9, Protein 30.4
TACO FIESTA CHICKEN LASAGNA
This has mild flavors that my kids really like. Could easily be spiced up to suit your taste. Adapted from a Pillsbury recipe
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h42m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, mix together the tomatoes and taco sauce.
- Add in the cumin, oregano, and chicken; stir to combine.
- In a smaller bowl, add the refried beans, sour cream, and garlic; stir to combine.
- Spread 1 cup chicken mixture into a 13x9 inch glass baking dish that has been sprayed with non-stick cooking spray.
- Top with 4 uncooked lasagna noodles.
- Spread half of the bean mixture over the noodles; then spread 1 1/2 cup chicken mixture over bean mixture.
- Sprinkle with 1 cup cheese and half the onions and olives.
- Layer 4 more lasagna noodles, remaining bean mixture, 1 1/2 cup chicken mixture and 1 cup cheese.
- Top with 4 noodles, remaining chicken mixture, onions, and olives, then remaining cheese (make sure noodles are covered).
- Cover with foil that has been sprayed with non-stick cooking spray (sprayed side down).
- Refrigerate 8 hours or overnight.
- Preheat oven to 350°.
- Bake covered lasagna for 50 minutes.
- Uncover; bake 18-22 more minutes or until bubbly and heated.
- Let stand 10-15 minutes before serving.
- Sprinkle with cilantro.
Nutrition Facts : Calories 481.3, Fat 20.7, SaturatedFat 11.3, Cholesterol 88, Sodium 910.6, Carbohydrate 41, Fiber 4.3, Sugar 1.9, Protein 32.5
WHITE CHEESE CHICKEN LASAGNA
A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it.
Provided by Lisa Humpf
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
- Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
- Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
- Bake 35 to 40 minutes in the preheated oven.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 22.8 g, Cholesterol 77.1 mg, Fat 20.7 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 670.9 mg, Sugar 3.2 g
FIESTA CHICKEN
Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. -Teresa Peterson, Kasson, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 802mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.
FIESTA TACO LASAGNA
Make and share this Fiesta Taco Lasagna recipe from Food.com.
Provided by Juenessa
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain and return to skillet.
- Stir in taco seasoning, corn, and 1/2 cup water.
- Cook, uncovered, stirring occasionally, 5 minutes or until thickened.
- Add cream cheese, stirring until melted.
- Remove from heat, and stir in 1 1/2 cups Cheddar-Monterey Jack cheese.
- Spread 1 cup salsa evenly in a lightly greased 13- x 9-inch baking dish.
- Layer with 3 lasagna noodles (noodles should not touch each other or sides of dish), 2 cups ground beef mixture, and 3/4 cup salsa.
- Repeat layers using 3 lasagna noodles, remaining ground beef mixture, and 3/4 cup salsa.
- Top with remaining 3 noodles and 2 cups salsa, covering noodles completely.
- Sprinkle evenly with remaining 1 1/2 cups Cheddar-Monterey Jack cheese.
- Bake, covered, at 375° for 30 minutes.
- Uncover and bake 10 to 15 more minutes or until cheese is melted and edges are lightly browned.
- Let stand 5 minutes.
- Serve with desired toppings.
Nutrition Facts : Calories 431.9, Fat 28.7, SaturatedFat 15.9, Cholesterol 105.8, Sodium 1722.9, Carbohydrate 20.1, Fiber 3.2, Sugar 6.4, Protein 26.6
TACO FIESTA CHICKEN LASAGNA
Make and share this Taco Fiesta Chicken Lasagna recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Spray 15x12 inch sheet of foil and 13x9 inch glass baking dish with cooking spray.
- In large bowl, mix tomatoes, salsa and chicken. In medium bowl, mix refried beans and sour cream.
- Spread about 1 1/4 cups chicken mixture in bottom of baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, and hald of the onions and olives.
- Repeat noodle, bean, chicken and cheese layers once. Top with remaining 4 noodles, chicken, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil; refrigerate at least 8 hours or overnight.
- Heat oven to 350*. Bake covered lasagna 50 minutes. Uncover baking dish; bake 18 to 22 minutes longer or until bubbly and thoroughly heated. Let stand 10 minutes before serving.Sprinkle with cilantro. If desired, garnish each serving with sour cream, chopped tomato and shredded lettuce.
- NOTE: If you don't have the tomatoes with green chiles, use a 4.5 oz can of chopped green chiles and plain canned diced tomatoes instead.
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- Spray 15x12-inch sheet of foil and 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes, chilies and taco sauce; mix well. Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well.
- Spread about 1 cup chicken mixture in bottom of sprayed baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, half of the onions and half of the olives.
- Layer 4 more noodles, remaining bean mixture, 1 1/2 cups chicken mixture and 1 cup cheese. Top with remaining 4 noodles, chicken mixture, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
- Heat oven to 350ºF. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additional 18 to 22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with dollop of sour cream, chopped tomato and shredded lettuce.
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