Mexican Lasagna Verde Recipes

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
• Arrange 4 tortillas in bottom of dish (tear and overlap as necessary, to completely cover bottom.) Top with one-third each of the chicken, tomatoes, red onion, green chiles and cheese; drizzle with 1/3 cup of the remaining enchilada sauce.
• Arrange 3 tortillas over enchilada sauce (tear and overlap as necessary, to make new layer). Press down slightly. Top with one-third each of the chicken, tomatoes, red onion, green chiles and cheese; drizzle with 1/3 cup of the remaining enchilada sauce. Repeat to use up remaining tortillas and other ingredients.
• Bake uncovered about 40 minutes or until bubbly and heated through. Let stand 10 minutes before serving.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. , Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture., Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. , Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place a pan on a lower rack to catch any drippings.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water until pliable, about 3 minutes. Drain.
• Heat oil in a pan over medium-high heat. Saute chicken and onion in the hot oil until chicken is browned and no longer pink and onion is soft, 5 to 7 minutes.
• Combine cottage cheese, mozzarella cheese, 1/2 of the Cheddar cheese, and eggs in a bowl. Mix and add enough water for mixture to be soft and moist, but not runny (a little more wet than cottage cheese alone). Combine spaghetti sauce, salsa, green chiles, and cooked chicken mixture in another bowl. Stir.
• Create layers of chicken mixture, noodles, and cheese mixture in a 9x13-inch baking pan. Top with remaining Cheddar cheese. Cover with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove foil and bake continue to bake until bubbling and cheese is melted, 10 to 15 minutes. Top with cilantro.

Steps:

• Preheat oven to 350. Mix chicken, sour cream, black beans, salsa, corn, cilantro, and spices in a large bowl. Taste and adjust to seasonings to your preference.
• Cut tortillas in half with kitchen shears. In a 9x13 inch dish, scoop 1/3 of the chicken mixture into the bottom of the pan. Spread evenly.
• Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese.
• Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be 3 layers total.
• Bake in oven for 20 to 25 minutes or until cheese is bubbly and casserole is warmed through.
• Serve with sour cream and additional chopped cilantro.

Steps:

• Chop cilantro. Soften cream cheese. Microwave on HIGH 30-45 seconds or until very soft. Mix cilantro into cream cheese, add Cumin.
• Put 2/3 cup of the enchilada sauce over bottom of small casserole pan (8x8 or so).
• Pour remaining enchilada sauce into a large shallow bowl for dipping.
• To assemble lasagna, dip four tortillas into enchilada sauce in bowl and arrange over sauce in casserole dish, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas, dropping by teaspoon evenly arranged.
• Top with half of the chicken, onion, corn, spinach, green chilis and cheese.
• Repeat layers one time. (see below).
• Dip remaining four tortillas into sauce and arrange over top layer. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.
• Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 5 minutes.
• Layers from bottom up:.
• Sauce, Tortillas (dipped), Cream Cheese/Cilantro, Onion, Chicken, Corn, Spinach, Green Chili's, Cheese.
• REPEAT.
• Yield: 4-6 servings.