Best 4 Tex Mex Chicken Lasagna Recipes

TEX-MEX CHICKEN LASAGNA

Steps:

• In saucepan over medium heat, combine spaghetti sauce and 1 cup of Picante sauce,.
• seasoning mix, cook for 10 minutes.
• Spread ½ cup Picante sauce in bottom of deep 8 X 12" baking dish.
• Layer tortillas, chicken, sauce mix, cottage cheese, and olives, in that.
• order.
• Top with cheese and olives.
• Bake at 350° for 20-25 minutes or until cheese is melted and casserole is bubbly.
• Let stand 10 minutes before cutting.

TEX-MEX CHICKEN LASAGNA WITH TOMATILLO SAUCE

Steps:

• 1. Preheat oven to 400 degrees. Prepare tomatillos and onion, and place on a large sheet pan. Add the whole jalapenos and poblano(s). (If you like extra spice, add another jalapeno.) Roast these vegetables for about 15 minutes, until tender.
• 2. Remove the vegetables from the oven and place in a food processor or blender and puree, add salt to taste. If using the blender, you will need to do in batches. Be careful when blending hot foods or liquids, don't fill too full.
• 3. In a medium bowl combine shredded cheese, cream cheese, and chili powder. I used a mixer. (The picture here is the vegies pureed.)
• 4. Coat a 3-quart rectangular baking dish with cooking spray. Spoon one-fourth of the tomatillo mixture into the prepared baking dish. Lay down lasagna noodles to cover. Top with 1/3 of the chicken and 1/3 of the cheese mixture and then 1/4 of the tomatillo sauce. Repeat 2 more times, ending with the tomatillo sauce. Cover with foil.
• 5. Bake about 30 minutes or until heated through and bubbly around the edges.
• 6. NOTE: I made this a day ahead and kept in the refrigerator. Then took it out an hour before and brought to room temperature. It takes closer to an hour to bake when doing this since none of the ingredients are hot at the time it goes in the oven.

CONTEST-WINNING TEX-MEX LASAGNA

Steps:

• In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce. , Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13x9-in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses. , Cover and bake at 350° for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions.

TEX-MEX CHICKEN LASAGNA RECIPE - (4.7/5)

Steps:

• Preheat oven to broil. Put on a large pasta pot of water, bring to boil. Once the water is boiling add about 1 teaspoon of salt to water. To bring water to boil quickly top with a lid but remove lid during the cooking of the pasta. Rinse chicken, pat dry place in a large bowl and set aside. Mix all seasonings in a small bowl. Sprinkle two tablespoons of the seasoning blend on the chicken and mix well. Refrigerate chicken while you prepare the vegetables. Place all vegetables except Italian parsley on an oven proof tray. Coat with 2 tablespoons of olive oil and a pinch of salt. Mix well and roast all vegetables until slightly charred. Remove from oven and cover with a towel and set aside. Turn oven temperature to 375 degrees. Remove chicken from refrigerator. In a shallow bowl add flour and 1 tsp. of seasoning blend, mix well. Take the chicken and lightly coat in the flour mixture. In a large pot or skillet heat 2 tablespoons of olive oil over medium high heat. Add chicken and brown about 3-4 minutes on each side. Repeat until all the chicken has been browned. Do not discard flour mixture. Place chicken on a plate and set aside. Note: Chicken is not cooked all the way it will finish cooking in the oven when baked. Remove skin and seeds of roasted Anaheim, Poblanos and Bell Pepper. Place all roasted vegetables into blender and pulse leaving slightly chunky and set aside. Take chicken and chop. I like my chicken about 1/2 inch but it is solely up to you. If young children will be eating this dish, chop finely. In the pan that the chicken was cooked in add 1 tablespoon of olive oil, add remaining flour and whisk well for about 2 minutes over medium heat. Lower heat to medium-low, add parsley and mix well. Pour in chicken broth, milk and cream, whisk well. Add 1 tablespoon of seasoning blend and mix well. Add Cheddar cheese and 1/2 c. of Parmesan cheese and 1/2 cup of jack cheese by the handful, blending well after each addition. Whisk in 1/2 c. of ricotta cheese. Add the roasted vegetables and mix well. Add remaining seasonings. Remove about 1 1/2 cups of cream vegetable mixture and set aside. This will be used to top lasagna. Add chicken and juices back to the pot and mix well. Cook on low heat for about 5-6 minutes. Add pasta to pot, stir, cook 6 1/2 minutes. Pasta will finish cooking in oven. Drain pasta, rinse in hot water, drain again. Coat with 1 tablespoon of olive oil to prevent sticking. In a 9 X 13 oven proof casserole dish, spray with nonstick cooking spray and set aside. To Assemble: Ladle about 1 cup of the sauce mixture on the bottom of the casserole dish, top with a layer of lasagna noodles, slightly overlap noodles. Top with a third of the sauce mixture, top with jack cheese, repeat with the next layer, ending with a final layer of lasagna noodles on top. Spread remaining sauce on top of lasagna sprinkle Parmesan cheese on top and remaining jack cheese. Spray a large piece of aluminum foil with non stick cooking spray to prevent cheese from sticking. Cover casserole dish and bake at 375 degrees for 30 minutes. Remove foil and bake for about 15 to 20 more minutes are until browned. Allow to cook slightly before cutting. I cool my lasagna about 20 minutes so it will cut better. Serve warm.