Mexican Chicken And Poblano Lasagna Recipes

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CHICKEN MEXICAN LASAGNA



Chicken Mexican Lasagna image

Chicken Mexican Lasagna is a delicious meal made with shredded chicken coated in in poblano cream sauce layered between flour tortillas with black beans, corn, salsa, and cheese. It can be prepared in advance​ and is a perfect casserole to give to a friend.

Categories     chicken

Time 1h15m

Number Of Ingredients 10

4 cups of Shredded Chicken
one batch of Poblano Cream Sauce
1/2 cup of Cream Cheese, at room temperature
1 cup of Salsa
2 ears of Corn, corn sliced off the cob
about 12 Flour or Corn Tortillas (medium sized)
about 1 cup Refried Beans
2 cups of Cheese (I used a Cheddar Jack mix)
1 (14 ounces) can of Black Beans
Optional garnishes: Sliced Tomatoes and Green Onion

Steps:

  • Heat your oven to 350 degrees. Before we get to the recipe, you can layer your ingredients in any order you like. You can change ingredients and add extra ingredients. Make it your own. Start by combining the chicken, cream cheese, and about 1.5-2 cups of poblano cream sauce. Stir until well mixed. You want the chicken to be well coated without it being too saucy. To start assembling the Mexican Lasagna, you want to place a single layer of tortillas in the bottom of a casserole dish. I used a ceramic dish and did not need to grease it. You want to create the best layer of tortillas that you can and you will likely need to slice tortillas in half or cut the edges off. Next, spread all of the refried beans on top of the tortillas in an even layer. Sprinkle with about 1/2 cup cheese. Then add another layer of tortillas. Pour the salsa over the tortillas and sprinkle half of the raw corn over. Top with another layer of tortillas. Spread half of the chicken mixture over the tortillas to make the next layer. Drizzle some extra poblano cream sauce over the top. Add another layer of tortillas. Drain and rinse the black beans and spread half of them over the tortillas. Sprinkle with about 1/2 cup of cheese and drizzle about 1/2 cup of poblano cream sauce over the top. Add another layer of tortillas. Add the remaining chicken mixture and top with a last layer of tortillas. For the last layer, spread about 1/2 cup of the poblano cream sauce over the top of the tortillas, then sprinkle the remaining corn, black beans, and cheese over the top. Bake for 30-40 minutes, until hot and the cheese has browned. If you are assembling in advance and refrigerating you may need to increase the bake time. If you like, you can garnish with sliced grape tomatoes and green onion.

CORN AND POBLANO LASAGNA



Corn and Poblano Lasagna image

Provided by Marcela Valladolid

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 11

4 tablespoons unsalted butter, divided
3 cloves garlic, minced, divided
2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
2 cups heavy cream
1 teaspoon fresh thyme
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
12 (7 by 3-inch) no-boil lasagna sheets
2 cups shredded Oaxaca cheese, or mozzarella

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
  • Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
  • Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
  • Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

CHICKEN, CORN & POBLANO LASAGNA



Chicken, Corn & Poblano Lasagna image

I am always looking for something new. Thankfully, my husband likes to try new things too. I found a recipe that sounded good, but I tweaked it a little to make it mine and to make it a main dish meal. We loved it and our guests did too.

Provided by Jolayne Cooper

Categories     Chicken

Time 1h45m

Number Of Ingredients 12

4 Tbsp unsalted butter
3 clove garlic
2 c fresh corn kernels, or frozen and thawed
2 c heavy cream
1 tsp fresh thyme
salt and freshly ground black pepper
1/2 c thinly sliced white onion
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
1 large zucchini, thinly sliced lengthwise
12 no-boil lasagna sheets
3 c diced, cooked chicken
2 c shredded oaxaca cheese, or mozzarella

Steps:

  • 1. Preheat the oven to 350 degrees F.
  • 2. Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and the corn and saute for 5 minutes. Stir in the cream. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and season with the thyme and some salt and pepper, and puree until smooth.
  • 3. Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the poblano strips and zucchini and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
  • 4. Spread about 1/4 of the corn mixture over the bottom of a 13 x 9-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/3 of the chicken, then 1/3 remaining poblano mixture, and 1/3 of the cheese over the pasta. Repeat the layering two more times, ending with the cheese. Cover with foil.
  • 5. Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8-10 minutes. Let stand for 15 minutes before serving.
  • 6. Note: The no-boil lasagna noodles work perfectly as long as you put the corn sauce down first and make sure that all noodles are covered and not left exposed. They need liquid to soak up in order to cook properly.

MEXICAN CHICKEN LASAGNA SALAD (NO PASTA)



Mexican Chicken Lasagna Salad (no pasta) image

My family loves this recipe. Which I tweaked from a friend of mine she got her recipe from Martha Stewart this is a very easy recipe to follow; and the end result will be amazing. Go ahead and try it you will be making it over and over.

Provided by Pat Duran

Categories     Salads

Time 55m

Number Of Ingredients 15

2 large poblano peppers , i used some from a jar
10 small corn tortillas (6-inch)
1/4 c olive oil
1 c yellow onion, chopped- i used a sweet viadalia diced
3 clove garlic, minced, i used 1 tablespoon minced from a jar
2 Tbsp coarse salt- i used sea salt
2 Tbsp chopped fresh oregano, i used 2 teaspoons dried oregano spice
2 tsp finely chopped chipotles in adobo sauce, i just used a dab
28 oz can whole peeled tomatoes, pureed, i used with juice
1 c heavy cream
3 c poached, shredded chicken breast- i used rotisserie chicken breast
8 oz package shredded monterey jack cheese
10 medium radishes, thinly sliced - 1 bunch
1 medium head romaine lettuce, thinly sliced crosswise
2 Tbsp white wine vinegar, i used 3

Steps:

  • 1. Preheat oven to 375^. Spray 9x13-inch baking dish with non stick olive oil.Set aside. --- Char poblanos over an open flame until blackened, 5 minutes. Transfer to a medium bowl, cover with plastic, and steam 10 minutes.Then peel skins from poblanos, discard stems and seeds and coarsely chop.(skip this if using from a jar like me)
  • 2. Char tortillas over an open flame, turning once, about 15 seconds on each side, and place under a cloth towel to steam and soften.Chop poblanos coarsely from jar now, if using like me.
  • 3. Place 2 Tablespoon of the olive oil in a medium sauté pan over medium-high heat. When oil shimmers, add the onion and cook until it becomes translucent, about 3 minute. Add garlic, 1 teaspoon of the salt, oregano, and chipotles to pan and cook, 30 seconds. Add pureed tomatoes and simmer, stirring occasionally, until sauce thickens slightly, 6 minutes.
  • 4. Spread 1 cup of tomato sauce mixture in the bottom of the prepared pan. Layer 5 of the tortillas over sauce and cover them with 1/2 the remaining sauce, 1/2 the pablanos, 1/2 the cream, 1/2 the chicken, and 1/2 the cheese. Repeat with a second layer in same order.
  • 5. Cover dish with foil and bake 30 minutes. Uncover and bake until bubbly and golden brown on top about 15 more minutes.
  • 6. In a large bowl, combine radishes, lettuce, vinegar and remaining salt. Toss to combine and serve on top of each lasagna serving. This is SO GOOD!

CORN AND POBLANO LASAGNA



Corn and Poblano Lasagna image

I saw this on The Best Thing I Ever Made show on TV and it looked so good I had to get the recipe! Recipe courtesy Marcela Valladolid who hosts the Mexican Made Easy show. This recipe has some great reviews! If you like it really saucy double the cream sauce(recommended). If poblano peppers are too spicy for you replace them with red or green bell peppers or use Anaheim peppers. Note: super dark green and almost flat poblanos are supposed to have less heat. Not sure if this is true but going to give it a try next time. To cut the fat, I may try using soy milk and adding to a little roux(flour and butter) to thicken it up. One reviewer replaced the cream with vegetable stock. Feel free to add more corn and zucchini or other vegetables to give even more taste and nutrition.

Provided by Sharon123

Categories     Corn

Time 1h39m

Yield 6-8

Number Of Ingredients 11

4 tablespoons unsalted butter, divided
3 garlic cloves, minced, divided
2 cups fresh corn kernels (from about 2 ears- or frozen and thawed)
2 cups half-and-half (or heavy cream)
1 teaspoon fresh thyme
salt & freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded, cut into one inch strips
12 no-boil lasagna sheets (7 x 3-inch)
2 cups shredded oaxaca cheese (or even Monterey Jack) or 2 cups mozzarella cheese (or even Monterey Jack)

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
  • Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips(I like to cut in bite size pieces) and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
  • Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
  • Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 399.8, Fat 30.3, SaturatedFat 18.8, Cholesterol 96.4, Sodium 336.8, Carbohydrate 20.1, Fiber 2.2, Sugar 7.9, Protein 15.5

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