Best 8 Tex Mex Chicken Lasagna With Tomatillo Sauce Recipes

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.

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.

MEXICAN TOMATILLO LASAGNA - GROUND BEEF

Steps:

• 1. Preheat oven to 350˚. Spray 9 x 13 baking dish with cooking spray.
• 2. Cook ground beef and onion till brown. Drain (if needed).
• 3. Add chili powder, cumin and taco seasoning and stir to combine.
• 4. Add Salsa Verde and both cans of beans. Simmer till bubbling.
• 5. Spread about 1/4 cup of red salsa evenly in bottom of baking dish, followed by a few tablespoons of the ground beef mixture.
• 6. Layer 6 of the tortillas in baking dish, overlapping them as you go.
• 7. Add 1/3 of the remaining meat mixture, then another 6 overlapped tortillas. Repeat these layers.
• 8. Put final 1/3 of meat mixture over last tortilla layer. Spread another 1/4 cup of the red salsa evenly on top.
• 9. Cover with foil and bake for 30 minutes at 350˚.
• 10. Remove from oven, and remove the foil. Sprinkle cheese evenly over the top, then return to the oven for about another 10 - 15 minutes, or until cheese is melted and bubbly.
• 11. Bring out of the oven one last time, and allow to cool for 5 - 10 minutes so the layers set up. Serve with sour cream.
• 12. *** To double this recipe, I often just add an additional can of the kidney beans and the black beans, an additional jar of the tomatillo salsa verde, some more cheese and an additional 18 corn tortillas. This keeps the cost down since you don't have to double the meat, and it has always worked out perfectly. ***
• 13. *** To freeze, be sure to line the dish you're freezing with aluminum foil before assembling the lasagna. Spray with cooking spray, create your lasagna as above, and bake. Allow to cool for 2 hours, then wrap entire dish in foil before placing in a flat space in the freezer. Let freeze till solid (overnight, usually), then use the foil lining to lift the lasagna from the baking dish. From here you can re-wrap in outer foil, then plastic wrap. Label and put back in the freezer. To use the frozen lasagna, I usually allow to thaw overnight in the refrigerator, then warm in a 350˚oven for about 30 minutes. This is REALLY hard to overbake! ***

POSOLE MEXICAN LASAGNA

Steps:

• Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.
• Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.
• While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.
• Char all of the tortillas over an open flame or in dry hot skillet.
• In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table.

TEX-MEX CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
• Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
• Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

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.

FAVORITE MEXICAN LASAGNA

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. , Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture., Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. , Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

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.