Mexican Pumpkin Smoked Chicken Lasagna Recipes

TACO FIESTA CHICKEN LASAGNA

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.

MEXICAN CHICKEN LASAGNA

Steps:

• Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix 'N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
• To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.
• Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

CHICKEN LASAGNA

Steps:

• Cook lasagna, using the package directions.
• Drain well.
• Rinse with cold water and drain again.
• Combine soup, chicken broth and salt in a small bowl and set aside.
• Drain any excess liquid from cottage cheese.
• Combine with cream cheese, sour cream and mayonnaise in a large mixer bowl.
• Beat at medium speed for 1 minutes or until blended and smooth.
• Stir in onion, green pepper, olives and parsley.
• Mix well.
• Layer lasagna noodles, cream cheese mixture, chicken and soup mixture 1/2 at a time in a lightly greased 9 X 13 inch baking dish.
• Mix bread crumbs with melted butter and sprinkle over the top.
• Bake at 375*F for 25 to 30 minutes or until bubbly and heated through.

MEXICAN CHICKEN LASAGNA

Steps:

• Simmer tomato sauce and spices, including cocoa on low heat for about an hour for best flavor blend.
• Saute peppers and onion in oil over medium high heat until vegetables are soft, about 5-10 minutes.
• Layer the following (about 1/2 of each group) in a 9 x9 casserole dish; tortilla, chicken, vegetables, black beans, sauce.
• Repeat layer reserving a little bit of sauce.
• Top with 3rd tortilla.
• Top with remaining sauce and cheese.
• Cover with foil.
• Bake at 350 for 45 minutes.
• Uncover and continue to bake for 10-15 minutes or until cheese is melted and starting to brown.
• Cut into 6 servings.

WEEKNIGHT MEXICAN CHICKEN LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 baking dish with cooking spray.
• Spread 1/2 cup of salsa on the bottom of the prepared baking dish and cover with a layer of corn tortillas. Tear tortillas to fit any empty spaces and cover entire bottom of pan.
• Spread tortillas with 1/2 of the refried beans. Top beans with corn kernels, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Cover tortilla layer with remaining refried beans, chicken, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Pour remaining salsa over top of tortillas and top with remaining cheese.
• Bake in the preheated oven, 20 to 25 minutes.

MEXICAN PUMPKIN SMOKED CHICKEN LASAGNA

Steps:

• Saute onion, garlic and peppers in olive oil until browned.
• Add in herbs, vegetable cube, pumpkin and a cup or two of water. You want to dissolve the vegetable cube and thin the sauce so that is like the tomato sauce you'd normally use to make lasagna. The water in this will also hydrate the pasta, so don't skimp! Adjust heat so that sauce simmers and flavor develops. Taste and adjust for salt.
• Grate Jack cheese. You can also use pepper Jack or mozarella or cheddar, even.
• Chop chicken. You can also used a nice quality smoked chicken deli meat, too.
• In a large bowl, mix ricotta with herbs and eggs. Thin with milk if necessary to make it spreadable.
• Assembly: Pour a small amount of sauce to cover the bottom of a 9X13 pan. Lay the dry pasta sheets on top (I find that I never have to cook or soak my noodles, whatever the brand--just make sure you have sufficient liquid in the dish). Smear the ricotta mixture on top of the dry pasta sheets, sprinkle chicken on top of that, the grated cheese on top of that and then spoon half your jar of salsa over that. Then add another, more generous layer of the pumpkin sauce. Then pasta, ricotta, chicken, jack, salsa and/or pumpkin. The last layer should be pumpkin sauce sprinkled with the grated cheese.
• I find that lasagna can be a little tricky with regard to the quantity of ingredients you have. Coming up short or with too much this or that has to do with how thickly you layer things and the depth of your pan. I do know that you don't really want to end with a layer of pasta noodles because they'll just stay hard and that if you only give yourself a centimeter clearance from the top you should probably place the pan on a cookie sheet before it goes into the over because it will likely boil over! I often keep a small pan off to the side so I can improvise with any leftovers.
• Cover and bake in a 350 (180) degree oven until bubbly and cheese is melted--around 45 minutes. Uncover to brown the top or, if at the start it seems too watery to you, go ahead and bake it uncovered the whole time.
• Serve with sour cream and pickled jalapenos if you like.