Verde Chicken Mexican Lasagna Recipes

Steps:

• In a large skillet, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in chicken and enchilada sauce. Bring to a boil. , Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro., Spread 3/4 cup chicken mixture into a greased 13x9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Steps:

• In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.

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:

• 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:

• Season chicken pieces with salt and black pepper on all sides.
• Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
• Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
• Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
• Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
• Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
• Season with salt and pepper to taste; serve garnished with sour cream.

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.