MEXICAN CHICKEN-AND-POBLANO LASAGNA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mexican Chicken-and-Poblano Lasagna image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil, plus more for greasing the baking dish and frying the tortillas
3 boneless, skinless chicken thighs, cut into 1/4-inch strips
Kosher salt
2 poblano chiles, halved, stemmed, seeded and cut into 1/4-inch strips
2 medium tomatoes, chopped
2 cloves garlic, thinly sliced
12 small corn tortillas
3 1/2 cups Sargento Fine Cut Shredded 4 Cheese Mexican blend (14 ounces)
1/2 cup grated Parmesan
1/2 cup sour cream
2 cups shredded romaine lettuce
2 radishes, thinly sliced
Special equipment: an 8-inch square baking dish

Steps:

  • Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil. Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt, and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucey, 5 to 6 minutes. Remove the skillet from the heat, and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool. Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas, and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in 3 batches of 3, adding and heating oil as needed between batches. Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups shredded blend. Cover the dish loosely with foil, and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil, and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.

Bakri Aljufri
a@hotmail.co.uk

Avoid this recipe at all costs!


Phyllis Mulligan
p.m@hotmail.com

This is the worst lasagna I've ever had. It was dry, overcooked, and tasteless.


Sunday Idoko
sidoko21@yahoo.com

I was disappointed with this lasagna. It was bland and lacked flavor.


Kanchan Dahal
dahal@hotmail.com

This recipe was a bit too complicated for me. I had to look up several techniques that I wasn't familiar with.


jedislayer 103
j_10317@aol.com

I had some trouble getting the lasagna to cook evenly. The edges were overcooked while the center was still undercooked.


Rishel John
john.r24@yahoo.com

This lasagna was a bit too heavy for me. I think I would prefer a lighter version with less cheese.


Asare Janet
janetasare95@hotmail.co.uk

I'm not a huge fan of lasagna, but this recipe was really good. I would definitely make it again.


Shitfarts Horsecockerson
horsecockerson_shitfarts93@gmail.com

This lasagna is so flavorful and creamy. It's the perfect comfort food for a cold winter night.


Arpita Sen
s.a@aol.com

I love that this recipe uses poblano peppers. They add such a unique flavor to the lasagna.


Suhel music
music_s@gmail.com

This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.


nombulelo ngubane
nn@yahoo.com

This lasagna was so easy to make! I was able to get it all done in about an hour, including prep time.


Migara Migara
migara_m@hotmail.com

I made this lasagna with ground turkey instead of chicken and it turned out great! I also added some extra vegetables to the sauce, like zucchini and carrots.


Ijaz Hussian
h_ijaz22@gmail.com

I had some trouble finding poblano peppers at my local grocery store, but I was able to find them at a specialty grocery store. They were definitely worth the effort to find.


JJ's a legend
lj@hotmail.co.uk

This lasagna was a bit too spicy for me, but it was still very good. I would recommend using less poblano peppers if you don't like spicy food.


Md Mofizul Islam
islam_m@gmail.com

I'm not usually a fan of lasagna, but this recipe changed my mind. It was so delicious and flavorful, I couldn't get enough of it.


Nontokozo Nompokwe
nnompokwe@aol.com

This is the best lasagna I've ever had! The flavors are amazing and it's so easy to make. I'll never go back to my old lasagna recipe again.


Amjonota Sob
s-a45@hotmail.com

I made this lasagna for a party and it was a huge success! Everyone loved it and I got so many compliments. It's definitely a keeper recipe.


Janinta Clerger
jclerger@gmail.com

This lasagna was a hit with my family! The chicken and poblano peppers were a delicious combination, and the sauce was flavorful and creamy. I will definitely be making this again.