Mexican Chicken Lasagna
Valonda Seward of Hanford, California shares this lively meal that features the full flavors of Southwestern cooking with just a few everyday ingredients. For those rushed for time, leftover or rotisserie chicken work great in this delicious entree.
Reviews
Just ok. I doctored this by adding taco seasoning to chicken and also adding Mexican corn with peppers and black beans. Was not worth the work!!
I made this using my own enchilada sauce and I also used a rotisserie chicken. I thought the flavor was good but next time will add green chilies and a little chipotle.I would like it a little more spicy
Very tasty , and simple to make.
I changed a couple of things:1. I used green chili enchilada sauce in place of the regular2. I used cottage cheese in place of the ricotta3. I used 2 cups Mexican cheese and 2 cups Monterey Jack cheese4. I put the lasagna together in the morning and popped it into the oven when I got home from workWe LOVED it. Very tasty. The only change I would consider would be using 2 cans of sauce instead of 3.
This is really good! I did, however, add more chicken and left out the eggs, ricotta cheese, and cilantro. I also used mozzerella cheese instead of the mexican cheese blend.
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Poor blend of flavors. The only flavors that we experienced were the cilantro and enchilada sauce. We couldn?t taste the cheeses, chicken or even the onion.
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This was so good! Don't skip the fresh cilantro... it really boosts the flavor! We used southwest seasoned, cooked chicken and topped our servings with a big dollop of sour cream.
Everyone really lilked this dish. I did not find it saucy but did bake an extra 10 minutes covered. I used shredded chicken and will use parsley in place of the cilantro next time.