Thursday, August 25, 2011

Mexican Chicken Lasagna

I can’t believe that I haven’t shared this recipe with you yet.  I created this recipe a long while back, before Bake Your Day was even born.  It is one worth sharing.  It’s so simple to throw together, is so flavorful and feeds lots of mouths…or in our case, it feeds Paul and me for a whole week!

No joking – I make this on a Sunday for dinner; we eat it for dinner the next night; Paul eats it for lunch a couple of days during the week, as do I; and then one more leftover night.  Yes, that’s a lot of Mexican chicken lasagna but it’s really good leftover and it heats up really well!

It’s a great make-ahead-and-freeze meal.  At my previous job, one of my coworkers was planning to have a surgery and she was trying to make some casserole-type dishes to keep in the freezer so that her husband could easily prepare dinner while she was recovering.  They used this recipe and loved it.

We love it to and it’s truly easy to substitute and exchange ingredients that satisfy your taste buds.  It has a nice kick to it but if your family is sensitive to spicy, you could leave out some of the chills or Ro-Tel. I love using rotisserie chicken in this dish too.  A little help from the store brings this dish together in a snap!

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Mexican Chicken Lasagna

Ingredients:

1 clove garlic, minced
1 cup onion, chopped
2 green onions, chopped and divided
2 tsp. olive oil
1/2 tsp. dried oregano
1/4 tsp. pepper
1 (4 ounce) can green chilies, drained
1 (4 ounce) can black olives, drained and divided
1 (14.5 ounce) can enchilada sauce
1 (10 ounce) can Ro-Tel, drained
1/4 cup milk
1 (14.5 ounce) can fat-free cream of chicken soup
2 cups shredded cheese (I like to use cheddar-jack)
12 flour tortillas
2 cups cooked chicken, shredded (I like to use rotisserie chicken for this)

Directions:

Preheat oven to 350 degrees.

Heat oil and sauté white onion, half of the green onion and garlic till soft and fragrant. Season with oregano and pepper and stir. I leave out any additional salt because of all of the cans that are added but feel free to season with additional salt.

Add green chilies, enchilada sauce, Ro-Tel, milk, half of the black olives, cream of chicken soup, 1 cup cheese and chicken and cook until heated through and well-combined.

Spray a large baking pan and layer 4 tortillas on the bottom of the pan. Spread 1/3 of the chicken mixture and top with four more tortillas, cover with another 1/3 of the chicken mixture, another 4 tortillas and end with the remaining chicken mixture. Cover the top with the remaining cheese, green onions and black olives. Bake for 30 minutes or until heated through and the cheese is bubbly and golden brown.

 

42 Responses to “Mexican Chicken Lasagna”

  1. #
    Lizzy — August 25, 2011 @ 6:35 am

    FABULOUS, Cassie! I've made Mexican manicotti, so I know I'd love this, too~

  2. #
    Tina — August 25, 2011 @ 7:48 am

    One dish meals are so great and this one does look like a winner. Simply delicious.

  3. #
    Parsley Sage — August 25, 2011 @ 7:56 am

    This is awesome. I love Mexican anything but especially stuff that can feel my hubby and I all week long! That's my kind of dish :) Buzzed

  4. #
    Kate@Diethood — August 25, 2011 @ 7:58 am

    My mouth filled up as I read through the ingredients…I love everything about this meal!

  5. #
    Nelly Rodriguez — August 25, 2011 @ 8:12 am

    Yum, this looks sooo good and rich and decadent and YES I'd eat it for a whole week, no trouble!

  6. #
    Bev Weidner — August 25, 2011 @ 8:23 am

    Look at THAT. Face plant. That's all I can think about.

  7. #
    Peggy — August 25, 2011 @ 8:28 am

    We make a similar Mexican-themed lasagna in our house too! We end up roasting some poblano peppers and throwing them in there with some hot sauce. Definitely going to have to give your way a try next time though =)

  8. #
    Three-Cookies — August 25, 2011 @ 8:58 am

    Some of the dishes taste really good the next day, and the day after. This looks like one if them, if there are leftovers.

  9. #
    Evan @swEEts — August 25, 2011 @ 8:58 am

    I can see my fiance going gaga over this dish! Cant wait to share it with him!

  10. #
    Lynne @ 365 Days of Baking — August 25, 2011 @ 10:00 am

    Oooh, Cassie! I DEFINITELY need to make this VERY soon!! Thanks for sharing!

  11. #
    Becka (The Elegant Eggplant) — August 25, 2011 @ 10:07 am

    This looks amazing! Great for company, too. Yum!

  12. #
    Carolyn — August 25, 2011 @ 10:16 am

    This looks awesome and if I made it with low carb tortillas, I could totally partake!

  13. #
    meeshiesmom — August 25, 2011 @ 11:11 am

    I love make ahead on dish meals. They're perfect for cooler weather, or when you're in a food slump. Thanks for sharing!
    Karen

  14. #
    In Katrina's Kitchen — August 25, 2011 @ 11:52 am

    You had me at Mexican! I'll be over for dinner. Bummer- you probably don't have leftovers?! lol

  15. #
    Sandra — August 25, 2011 @ 12:29 pm

    Ok now we talking..this sounds and looks just perfect..Great combination of flavors, i am bookmarking this for later!:))

  16. #
    Lauren at Keep It Sweet — August 25, 2011 @ 12:51 pm

    This looks delicious- great dinner recipe for when the weather cools down!

  17. #
    Erin @ The Spiffy Cookie — August 25, 2011 @ 1:18 pm

    Leftovers reheat well AND it's freezer friendly?? This is going on my list of things to make for my boyfriend who just moved out of town for a job. He needs food help haha. Sounds great too!

  18. #
    janet@cupcakestocaviar — August 25, 2011 @ 1:45 pm

    My computer keyboard is now covered in drool. Aren't you ashamed of yourself?? :-P

  19. #
    Erin — August 25, 2011 @ 2:57 pm

    Oh My!! I want this for sure! Looks awesome!

  20. #
    Maggie @MaggieCooks — August 25, 2011 @ 4:18 pm

    I can imagine the amazing smell of this!
    Yummy I would want some right now! :D
    Thanks for sharing! :)

  21. #
    The Culinary Lens — August 25, 2011 @ 6:11 pm

    I Love this idea. An it has me thinking of all the possibilities

  22. #
    adashofdomestic — August 25, 2011 @ 7:27 pm

    This looks awesome! I might try this in my slow cooker.

  23. #
    Alan Cooke — August 25, 2011 @ 7:48 pm

    Definitely looks yum! I must have a bigger appetite than your hubby, though, cuz it wouldn't last me near that long! :)

  24. #
    Anne@frommysweetheart — August 25, 2011 @ 7:54 pm

    This looks so rich and scrumptious, Cassie! Love the versatility of it, too! : )

  25. #
    Butrcreamblondi — August 25, 2011 @ 10:52 pm

    This is my type of dinner! It looks perfect! I'll be making this very soon & serving it with a batch of skinnygirl margaritas :)

  26. #
    Ann — August 25, 2011 @ 11:14 pm

    This is awesome! I adore casseroles – and this one sounds divine! Buzzed!

  27. #
    Angie's Recipes — August 26, 2011 @ 12:07 am

    Love casseroles and yours look divine!

  28. #
    Curt — August 26, 2011 @ 6:25 am

    Sounds great. We have a few go to dishes like that also that we eat leftovers a couple times during the week.

    I would have to leave out the black olives though.

  29. #
    Elyse @The Cultural Dish — August 26, 2011 @ 6:49 am

    This looks so interesting.. I have never made much mexican food aside from horchata!

  30. #
    Stephanie @ Eat. Drink. Love. — August 26, 2011 @ 8:17 am

    Cassie, this looks SO good! What kind of enchilada sauce do you recommend? I have yet to find one that I like!

  31. #
    Kristen — August 26, 2011 @ 8:24 am

    I could eat that all week. Look at all that yummy cheese!

  32. #
    CJ @ http://healthy-happy-whole.com/ — August 26, 2011 @ 12:34 pm

    oh my gosh this looks fantastic! I have totally been on a mexican kick lately and this would DEFINITELY satisfy my craving :-)

  33. #
    Sarah @ The Pajama Chef — August 26, 2011 @ 2:03 pm

    this sounds so yummy! i make something similar but with fewer tortillas so they broke apart and got soggy…i'll have to try your method!

  34. #
    Jennifer — August 26, 2011 @ 3:46 pm

    Cassie, I love this recipe! I want to scribble it down.

  35. #
    Nami | Just One Cookbook — August 26, 2011 @ 5:26 pm

    Cassie, good thing you found this recipe and shared with us! Looks like we all need to make it. I had never made lasagna in my life (I know I should!) but this Mexican chicken lasagna sounds more delicious as I've never had one like this before! Thanks for sharing with us!! We can make a lot and freeze for emergency!! ;-) Everyone thinks the same way. Haha.

  36. #
    Reeni — August 26, 2011 @ 8:25 pm

    I love Mexican lasagna! This looks wonderful and the leftovers are the best part!

  37. #
    Reem | Simply Reem — August 26, 2011 @ 8:29 pm

    OK now this looks like the perfect symphony of flavors…. This looks divinely delicious !!! Such a pretty and tasty way to enjoy…

  38. #
    kyleen — August 26, 2011 @ 10:52 pm

    Looks yummy! I love anything that can be made in huge batches, frozen or refrigerated, and reheated.

  39. #
    kita — August 27, 2011 @ 4:32 pm

    I have never been devious enough to make a Mexican lasagna. The traditional always calls to me – but I love love love Mexican flavors so it shocks me that I haven't tried it yet. Your creation looks and sounds delicious. Perhaps its my cue to deviate!

  40. #
    Kim Bee — August 27, 2011 @ 5:01 pm

    Cassie I had to sneak off from the family for a few minutes to say how much I love this one. Totally bookmarking and buzzing this. It looks incredible.

  41. #
    Jennifer @ Mother Thyme — August 27, 2011 @ 9:57 pm

    Yum! Yum! Yum! My family will love this! I am thinking what day next week I am going to make this. If we didn't have my husbands company picnic tomorrow I'd do it then, but I will definitely be making this next week. Great recipe! Can't wait to try! :)

  42. #
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