V's Mexican Lasagna
I was going to make chicken enchiladas and realized I didn't have tortillas so I switched it up a bit and came up with a Mexican Lasagna instead. It's a big hit and always requested in my house. I was honored to have it Published in SeptOct Issue of Taste of Home Simple & Delicious...pg 56!
I was going to make chicken enchiladas and realized I didn't have tortillas so I switched it up a bit and came up with a Mexican Lasagna instead. It's a big hit and always requested in my house. I was honored to have it Published in SeptOct Issue of Taste of Home Simple & Delicious...pg 56!
- 2 large eggs
- 1 cup chopped onion
- 1 tablespoon oil
- 1 cup cheddar cheese shredded
- 1 can red enchilada sauce
- 4 cups cooked chicken (rotissere chicken chopped)
- 2 tbls canned minced garlic)
- 1 container ricotta cheese
- 1/4 cup cilantro finely chopped (another ingredient i have to hide)
- 1 cup monterey jack cheese shredded (i use 1 pkg mexican blend cheese)
- 12 uncooked no-boil lasagna noodles
- Carbohydrate 5.12036711113265 g
- Cholesterol 154.238437514646 mg
- Fat 23.927079783959 g
- Fiber 0.341787509758597 g
- Protein 17.5676987536591 g
- Saturated Fat 10.9044476609723 g
- Serving Size 1 1 -10 serving(s) (138g)
- Sodium 293.151687587295 mg
- Sugar 4.77857960137405 g
- Trans Fat 1.50531093840116 g
- Calories 305 calories
Step-by-step
- Preheat oven to 375°.
- In a large skillet, cook onion and garlic in oil over medium heat until tender.
- Stir in enchilada sauce.
- Bring to a boil.
- Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, add chicken and stir to combine.
- Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
- Spread 3/4 cup chicken mixture into a sprayed 13-in. x 9-in. x 2-in. baking dish.
- dollop ricotta mixture and cheese,
- Layer with three noodles, repeat chicken mixture and 1 cup shredded cheese.
- Top with remaining noodles, sauce and shredded cheese.
- Cover with foil and bake at 375 degrees for 30 minutes.
- Uncover; bake 10-15 minutes longer or until bubbly.
- Let stand for 10 minutes before serving.
- As a side dish, I make a tossed green salad and add chopped cilantro to compliment the taste.
- Also serve with fresh french bread and butter or we eat it with Tortilla strips sometimes instead of bread.
V's Mexican Lasagna: A Weeknight Wonder
Life as a busy mom is a whirlwind of school runs, work deadlines, and the never-ending quest for a delicious, satisfying dinner that doesn't require a culinary degree. This V's Mexican Lasagna recipe has become a lifesaver in our house, a go-to meal that always pleases the whole family, even the pickiest eaters. It all started with a simple mishap—a missing bag of tortillas when I'd planned on making chicken enchiladas. Necessity, as they say, is the mother of invention, and this surprisingly simple Mexican lasagna was born.
What makes this lasagna so special? It's the perfect blend of familiar comfort food with a vibrant Mexican twist. The creamy ricotta cheese mixture, studded with fresh cilantro (shhh, don't tell the kids!), adds a delightful lightness that contrasts beautifully with the rich, savory enchilada sauce and tender chicken. The layers of soft lasagna noodles soak up all the delicious flavors, creating a truly satisfying and unforgettable meal. I often use pre-cooked rotisserie chicken to save time, and a little trick I've learned is to finely grate the onion to make it less noticeable for family members who aren't fans. The result is a dish that’s packed with flavor but doesn't require hours in the kitchen.
Beyond the incredible taste, this lasagna is incredibly versatile. It’s perfect for a weeknight dinner, a casual weekend gathering, or even a potluck. I've found that serving it with a simple side salad and some crusty bread or tortilla strips adds a delightful touch. The vibrant colors and flavors make it a visually appealing dish, too, guaranteed to impress your guests. And the best part? The leftovers are just as delicious the next day, making it a perfect meal-prep solution for busy schedules.
Tips and Variations:
- Make it your own: Feel free to experiment with different cheeses. A blend of Monterey Jack and cheddar is my favorite, but you can use whatever cheeses you have on hand.
- Spice it up: Add a pinch of chili powder or a few dashes of your favorite hot sauce to the enchilada sauce for an extra kick.
- Vegetarian option: Substitute the chicken with black beans or seasoned vegetables for a hearty vegetarian version.
- Prep ahead: You can assemble the lasagna a few hours ahead of time and bake it when you're ready. Just cover it tightly with foil and refrigerate until ready to bake.
This Mexican Lasagna recipe isn't just a dish; it's a testament to the power of improvisation and the joy of creating delicious meals for the people you love. It’s a dish that has become a cherished part of our family traditions, a symbol of comfort, and a reminder that sometimes, the best meals come from unexpected twists and turns in the kitchen. So, give it a try—I’m confident it will become a family favorite in your home, too!
