Mexican Tortilla Chicken Or Turkey Lasagna Recipes

CHEESY CHICKEN-TORTILLA LASAGNA

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 2 tablespoons of the enchilada sauce in bottom of baking dish.
• In medium bowl, mix tomatoes, chicken, onions and beans. In another medium bowl, mix remaining enchilada sauce and the veggie dip until well blended.
• Arrange 8 tortilla pieces over sauce in dish, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup cheese.
• Cover with foil. Bake 40 to 45 minutes or until hot. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with olives and cilantro.

CORN TORTILLA CHICKEN LASAGNA

Steps:

• In each of two greased 13x9-in. baking dishes, arrange six tortillas. Layer each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup olives, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers twice. , Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

TURKEY ENCHILADA LASAGNA

Steps:

• Preheat oven to 400°. In a large skillet, cook turkey, onion and peppers over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Stir in cream cheese and chili powder., Pour enchilada sauce into a shallow bowl. Dip tortillas in sauce to coat. Place 2 tortillas in a 13x9-in. baking dish coated with cooking spray; spread with half the turkey mixture. Sprinkle with 1/3 cup cheese. Repeat layers. Top with remaining tortillas and cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with salsa and sour cream. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

MEXICAN CHICKEN TORTILLA LASAGNA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until fragrant, about 5 minutes. Add ground chicken, stirring and breaking into crumbles until browned, 5 to 7 minutes. Pour diced tomatoes with chiles and their liquid into the skillet and add taco seasoning. Stir to incorporate.
• Combine 8 ounces enchilada sauce, 4 ounces queso fresco, Mexican crema, and egg in a bowl.
• Pour remaining enchilada sauce into the bottom of an 8x6-inch glass casserole dish. Trim tortillas to have a straight edge if desired. Lay two tortillas in the enchilada sauce in the dish. Place some chicken mixture on top and ladle some enchilada sauce mixture over. Repeat layers. Top with remaining queso fresco and Cheddar cheese.
• Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 minutes more. Let rest for 10 to 15 minutes before serving.

CORN, CHICKEN AND TORTILLA LASAGNA

Steps:

• Heat oven to 375°F. Cook frozen corn as directed on bag, using minimum cook time. In large bowl, mix corn, chicken, salsa, sour cream and chiles.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange 6 tortillas on bottom and up sides of dish, overlapping slightly. Top with half of the chicken mixture. Continue layering, ending with chicken mixture. Top with cheese.
• Bake 30 to 40 minutes or until cheese is melted and mixture is hot. Let stand 5 minutes before cutting into squares.

MEXICAN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
• Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

MEXICAN LASAGNA LITE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring the mixture to a boil, and reduce heat to low. Simmer turkey mixture until thickened, about 5 minutes. Stir in chopped green chilies and remove from heat.
• Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish; top sauce with 4 tortillas, overlapping if necessary. Spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact the layers beneath.
• Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas; press down as before. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.
• Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.

MEXICAN CHICKEN-SOUR CREAM LASAGNA

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles.
• Spread about 1 1/4 cups of the chicken mixture in baking dish. Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with onions and cilantro. Sprinkle with 1 cup of the cheese.
• Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with bell pepper and olives. Sprinkle with 1 cup of the cheese. Top with 4 noodles; spread with remaining chicken mixture.
• Bake uncovered 30 minutes; sprinkle with tortilla chips and remaining 1 cup cheese. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with additional cilantro. Let stand 15 minutes before cutting.

MEXICAN TORTILLA LASAGNA

Steps:

• Mix ground beef (cook first if not previously cooked), fat free refried beans, tomato sauce, 1 cup water, 1 teaspoons cumin, 1 teaspoons garlic powder, 1 Tbl. chili powder, 1 teaspoons onion powder, & 1/4 teaspoons ground red pepper.
• Simmer until beans have "melted" stir in the pepper jack cheese.
• Cut corn tortillas into quarters.
• Spray bottom of 9X13 baking dish with PAM.
• Layer 1/3 of tortillas on bottom.
• Spoon 1/3 of meat, bean, & tomato sauce mixture. Repeat.
• Sprinkle reduced fat cheddar on top of last layer.
• Bake covered at 400* for 30 minutes.

MEXICAN CHICKEN/TURKEY LASAGNA

Steps:

• In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexian cheese, garlic, 1/4 teaspoons.
• cumin and cilantro.
• Stir in chicken, set aside.
• In a saucepan, melt butter.
• Stir in flour until smooth, gradually add broth.
• Bring to a boil; cook& stir for 2 minutes or till thick.
• Remove from heat.
• Stir in Monteray Jack cheese, sour cream, green chilies, thyme, salt, pepper and remaining cumin.
• Spread 1/2 cup of the cheese sauce in a greased 13x9 baking pan.
• Top with 6 tortillas, (tearing them to fit the pan) 1/3 of the chicken mixture and 1/4 of the cheese sauce.
• Repeat tortilla, chicken and cheese sauce layers twice.
• Top with remaining tortillas, cheese sauce and then top with remaining Mexican cheese.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover and bake 10 minutes more.
• Let stand 5 minutes before serving.

MEXICAN TORTILLA CHICKEN OR TURKEY LASAGNA

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a saucepan combine the cooked chicken or turkey, black beans, diced tomatoes, green chilies, garlic, cumin, pepper and cayenne; simmer over medium heat for about 15 minutes then season with salt to taste.
• In another saucepan combine both soups and the enchilada sauce; cook stirring for about 15 minutes or until heated through.
• Spoon 1/3 of the soup/enchilada mixture into bottom of the baking dish.
• Top with three tortillas, then spoon HALF of the chicken mixture on top of the tortillas, then spoon 1/3 of the soup/enchilada mixture over the chicken mixture.
• Sprinkle with about 1 cup shredded cheese.
• Top with another 3 tortillas.
• Repeat the layers once, with remaining chicken mixture, then soup/enchilada sauce, then about 1 cup shredded cheese, then ending up with the tortillas on top.
• Sprinkle with 1-2 cups shredded cheese.
• Cover loosley with foil (make certain that the cheese does not touch the foil or it will stick to the foil).
• Bake for about 35 minutes.
• Uncover and bake for another 10-15 minutes.
• Serve with shredded lettuce, sour cream and salsa.