Fiesta Chicken Lasagna Recipes

Steps:

• Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/4 cup of the salsa. Layer with 3 noodles and 1/3 each of the chicken, beans, cilantro, salsa and cheese. Repeat layers twice with remaining noodles, chicken, beans, cilantro, salsa and cheese.
• Cover baking dish with foil. Bake 40 minutes. Uncover; bake 15 to 20 minutes longer or until hot in center. Let stand 10 minutes before cutting.

Steps:

• Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
• Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
• In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
• In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
• Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, salsa, chilies and seasonings. , In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture. , Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with three noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full). , Cover and bake at 350° for 1 hour. Uncover; spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Steps:

• In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Preheat oven to 375 degrees F. In a medium-size bowl, make a sauce by stirring together soup, corn, chiles and beans. Spread 1 cup sauce into the bottom of a greased 9 x 13-inch baking dish. Top with 3 tortillas, cutting one in half and overlapping it to cover the sauce. Spread 1-1/2 cups of sauce over tortillas and top with 1-1/2 cups of cheese. Cover with 3 tortillas, remaining sauce and remaining cheese. Bake uncovered for 30 minutes. Let set 10 minutes before cutting into squares.

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.

Steps:

• In a large mixing bowl, mix together the tomatoes and taco sauce.
• Add in the cumin, oregano, and chicken; stir to combine.
• In a smaller bowl, add the refried beans, sour cream, and garlic; stir to combine.
• Spread 1 cup chicken mixture into a 13x9 inch glass baking dish that has been sprayed with non-stick cooking spray.
• Top with 4 uncooked lasagna noodles.
• Spread half of the bean mixture over the noodles; then spread 1 1/2 cup chicken mixture over bean mixture.
• Sprinkle with 1 cup cheese and half the onions and olives.
• Layer 4 more lasagna noodles, remaining bean mixture, 1 1/2 cup chicken mixture and 1 cup cheese.
• Top with 4 noodles, remaining chicken mixture, onions, and olives, then remaining cheese (make sure noodles are covered).
• Cover with foil that has been sprayed with non-stick cooking spray (sprayed side down).
• Refrigerate 8 hours or overnight.
• Preheat oven to 350°.
• Bake covered lasagna for 50 minutes.
• Uncover; bake 18-22 more minutes or until bubbly and heated.
• Let stand 10-15 minutes before serving.
• Sprinkle with cilantro.

Steps:

• Cook and drain noodles as directed on package. Rinse noodles with cold water drain.Heat oven to 375°. Spread 1/4 cup of the salsa in ungreased rectangular baking dish, 13 9 2 inches. Layer with 3 noodles and one-third each of the chicken, beans, cilantro, salsa and cheese. Repeat 2 times with remaining noodles, chicken, beans, cilantro, salsa and cheese.Cover and bake 20 minutes. Uncover and bake 15 to 20 minutes or until hot in center. Let stand 10 minutes before cutting.1 Serving: Calories 375 (Calories from Fat 135) Fat 15g (Saturated 9g) Cholesterol 65mg Sodium 790mg Carbohydrate 38g (Dietary Fiber 6g) Protein 28g% Daily Value: Vitamin A 20% Vitamin C 18% Calcium 40% Iron 18%Diet Exchanges: 2 Starch, 2 1/2 Lean Meat, 2 Vegetable, 1 FatBetty's TipPlan ahead! To make tomorrow's dinner tonight, cover the unbaked lasagna tightly with aluminum foil and refrigerate up to 24 hours. Bake as directed, but keep in mind you may need to bake it a little longer because it went into the oven from the refrigerator.

Steps:

• Saute onions, peppers, garlic and corn in olive oil.
• In a mixing bowl blend cream cheese with sauteed mixture, 1 package Mexican blend cheese, 1/4 teaspoon cumin and cilantro.
• Blend in chicken/turkey and set aside.
• (If mixture is too dry, you can thin it with a small amount of broth or milk for easier spreading).
• In a saucepan, add broth to soup and heat until bubbling.
• Remove from heat and stir in Monterey Jack cheese, sour cream, green chilies, thyme, salt, pepper and remaining cumin.
• In a greased 13x9 baking pan, spread 1/2 cup of the cheese/soup sauce.
• Layer with several corn tortillas, torn to fit the pan.
• Spread approximately 1/3 of chicken mixture and 1/4 of the cheese sauce.
• Repeat layering of tortillas, chicken, then cheese mixture.
• Top with remaining package of Mexican blend cheese.
• Loosely cover pan with foil and bake in preheated oven at 350 degrees for 35 minutes.
• Remove foil and bake an additional 5 minutes or until edges are lightly browned.
• Let stand for 5-10 minutes before serving.