Verde Mexican Chicken Lasagna Recipes

VERDE MEXICAN CHICKEN "LASAGNA"

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.

SALSA VERDE MEXICAN CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Spray 9x9" baking dish with cooking spray.
• In a large bowl, combine shredded chicken, salsa verde, Greek yogurt, cream cheese, cumin, and salt, and mix until well combined.
• Place 3 corn tortillas on bottom of baking dish. I like to place two, slightly overlapping, and cut the third one into quarters, and place the square edge at each corner of the baking dish. This way, the corners of the lasagna have tortillas in them.
• Spread ? of the chicken mixture on top of the tortilla, and top with 1/2 cup of shredded cheese.
• Continue with tortillas, chicken mixture, and cheese, until there are 3 layers. Place remaining cheese on top of casserole.
• Cook for 45-50 minutes, until bubbling and cheese is golden.
• Serve topped with jalapenos, cilantro, and additional dollop of Greek yogurt.
• Enjoy!

CHILI CHICKEN LASAGNA RECIPE - (4.5/5)

Steps:

• preheat oven to 375* combine chicken, green chilies, 1 cup salsa verde, and sour cream season generously with pepper, cumin, and chili powder. spread 1/3 of the chicken mixture in the bottom of a large baking dish layer with lasagna noodles, top with another layer of chicken mixture. then 1/2 of the crema, mozzarella and Mexican cheese, repeat with noodles, crema, mozzarella, Mexican cheese, cover with remaining, crema, and cheese. cover with aluminum foil and bake at 375* for 25 minutes, uncover and bake another 15 minutes let stand 10 minutes before serving.

MEXICAN LASAGNA VERDE

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.